Quinoa, Spinach and Poached Egg
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1allspice berry
- 1clove
- 8coriander seeds
- ⅛teaspoon freshly grated nutmeg
- ⅛teaspoon ground cinnamon
- Half of a 12-ounce bunch of fresh spinach, stemmed and washed thoroughly, or 1 bag baby spinach, rinsed
- Salt
- freshly ground pepper
- 1teaspoon extra virgin olive oil
- ¾cup cooked quinoa
- 1 or 2eggs to taste, poached (see above)
- ¼ounce (1 tablespoon) crumbled feta, or 1 to 2 tablespoons drained yogurt, seasoned, if desired, with puréed garlic
Nutritional analysis per serving (1 servings)
393 calories; 17 grams fat; 4 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 4 grams polyunsaturated fat; 46 grams carbohydrates; 14 grams dietary fiber; 3 grams sugars; 22 grams protein; 936 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Grind the allspice berry, clove and coriander seeds in a spice mill or a mortar and pestle. Add the nutmeg and cinnamon and mix together. Set aside.
- Step 2
Heat a wide, heavy skillet over high heat and wilt the spinach in the water left on the leaves after rinsing. Season to taste with salt and pepper. Transfer to a colander, and press out excess water with the back of a large spoon. Chop coarsely and set aside.
- Step 3
Heat the olive oil in a medium skillet and add the spices. As soon as they begin to sizzle, add the quinoa and stir together for a couple of minutes. Keep warm.
- Step 4
Poach your egg or eggs if you haven’t already done so.
- Step 5
Arrange the quinoa in the center of a dinner plate and make a well in the middle. Pile the spinach into the well. Top with the poached egg or eggs and season with salt and pepper. Sprinkle on the feta or spoon on the garlic-spiked yogurt and enjoy.
- Advance preparation: All of the elements of this dish - the quinoa, the wilted spinach and the eggs, will keep for several days in the refrigerator. Keep poached eggs in a bowl of water.
Private Notes
Comments
I think there is a broken link in this recipe. In the ingredient list for the poached eggs it says "see above" as if somewhere it is supposed to explain how to poach eggs. But it's not there.
Also, it's a bit misleading to say this recipe takes 20 minutes when it calls for cooked quinoa. It takes another 25 minutes or so to boil the water and cook the quinoa.
I always make extra quinoa and freeze it flat in a storage bag so it thaws in no time.
The spice mixture elevates this to another level. It is perfect with the spinach. One of my favorite poached egg dinners - or brunch or lunch!
I think the writer assumes a person knows how to poach an egg.
Yes, it takes longer because of the quinoa. Perhaps some people keep it on hand in the fridge because it's so versatile. A good reason to always read the recipe first!
Just made this for lunch and it was a tasty, simple meal with the spice mix plus feta. I think this would also make a nice breakfast. Like other commenters, I also freeze extra quinoa flat in a freezer bag, so it's always at the ready.
I did it with barley. I think this dish needs an onion, and I would cut the spices in half. Satisfying but flavors don’t come together as well as they could.
I wanted to love this but didn't. I don't know if I did something wrong, but it didn't have a lot of flavor. For something similar that is delicious, check out the Indian Spiced Eggs recipe. https://approvedpromo.info/recipes/1019702-indian-spiced-eggs-with-spinach-and-turmeric-yogurt%3C/a%3E I made extra spinach and quinoa so might try to meld the two recipes for leftovers in the next few days.
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