This is a pretty effortless recipe. Perfect for summer days when you don’t feel like firing up the oven. I used red quinoa, because I love how it looks, but any quinoa would do. I’ve served this both cold and warm and always over a bed of arugula.
1 cup dried quinoa
lots of basil (feel free to use additional herbs, such as mint or parsley or cilantro)
1 T olive or sesame oil + 2 ts oil
1 ts vinegar (I use rice)
1. Cook the quinoa (Put 1.5 cups of water + 1 cup dry quinoa, bring to a boil, cover and reduce heat and simmer for 20 minutes).
2. Chop and slice the scallions and herbs.
3. Once quinoa is cooked, remove from heat and add basil, scallions, 1 T sesame or oil, some black pepper and mix well.
In the meantime, poach your eggs. Don’t be scared! It’s simple.
1. Bring water to boil.
2. Add 1 ts vinegar
3. Reduce heat to simmer.
4. Crack eggs into measuring cups, then slide them out of cups into simmering water. (They will look ghostly and disgusting.)
5. Kill the heat and cover the pot.
6. After 4 minutes, remove eggs with a slotted spoon.
Top the quinoa with dash of salt, a drizzle of oil and a poached egg.