While I’m super excited to be back in my kitchen, I was far too tired to put a ton of effort into dinner tonight. Enter this new dish, which takes just 30 minutes and 5 ingredients!
Hint #1287 that you are jet-lagged: you go to the kitchen for an apple to snack on, and come back with a potato. Yep, I did that. At least I caught it before I bit in!
Other bonuses? The meal is packed full of protein and fiber. Plus, it only uses one pot, leaving you with minimal dishes to do afterwards.
Green Eggs & Quinoa
Inspired by Kingsolver’s Eggs in a Nest
Serves 2
1 bunch of Swiss chard, chopped (about 3 cups)
1 c quinoa
2 1/2 c water
1 bouillon cube
4 eggs
Truffle or olive oil (optional)
In a large stock pot, mix the chard, quinoa, water and bouillon. Cover and bring to a boil over medium-high heat. Uncover and cook until most of the water is absorbed, stirring occasionally, about 15 minutes.
Create 4 depressions in the quinoa, and crack one egg into each hole. Cover the pot and cook for 4 to 5 minutes, until the eggs are poached.
Serve and drizzle with oil, if desired.
Look at that gorgeous runny yolk!
Quick, easy and balanced. I think this may become another “fall-back“… think of how easy it would be to mix up the veggies and grains!
What dinner do you make when you are short on time or energy?
This sounds great. I’m not a fan of runny eggs, but I think it’d be just as good if they were cooked all the way through.
Oh my. I just cooked this up and it is so good. I used leftover quinoa, mushrooms, spinach. runny eggs, a bit of Parmesan cheese.
This runny egg looks very delicious with quinoa. I love it.
It’s such a simple recpie but I’m sure it’s pretty tasty.
Thanks for this tip!
Quinoa is probably my favorite “new” food in my life – I’ve been eating it for only about a year (I think) and I absolutely love its versatility and protein punch!