Quinoa with Basil & Poached Egg

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)
3 scallions
4 eggs
1 T olive or sesame oil + 2 ts oil
1 ts vinegar (I use rice)
black pepper
coarse salt

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.


Spiced Quinoa with Black Beans & Onions

I literally make this recipe a couple times a month. Every time I make it, it’s a little different. I kind of do my own thing and measure by taste. Hope you enjoy it as much as I do! I usually make a cilantro guacamole to top it with and if I have sour cream in the fridge, we top with that too! – Jessica

Black Beans (1 can or equivalent of prepared dried beans)
1/2 diced red pepper
1/2 a large onion diced or 1 small one
2 finely chopped celery stalks
2 cloves of garlic chopped
Veg or chicken broth
1 ts tomato paste
Chilli powder
Chopped cilantro
Olive oil
Salt and pepper to taste
Cooked quinoa
Splash of OJ (optional)
green olives (optional)

1. Saute onions and garlic in oil till almost soft.

2. Add red pepper, celery and saute a couple minutes.

3. Add spices to taste, black beans, tomato paste, 1 TS fresh lime juice, a dash of OJ, green olives and enough chicken broth that it is slightly soupy. Let simmer till liquid is mostly gone.

4. Serve over hot quinoa and sprinkle with cheese, cilantro and fresh lime.