This Quinoa with Poached Egg, Spinach, and Cucumber recipe is a simple yet nutritious meal that combines the wholesome goodness of quinoa with fresh vegetables and perfectly poached eggs. It’s ideal for a light lunch or dinner that satisfies your hunger while keeping things healthy. Packed with protein and fiber, this dish delivers a balance of taste and nutrients in every bite.
Quinoa with Poached Egg, Spinach, and Cucumber
Course: MainCuisine: Healthy, Vegetarian2
servings10
minutes15
minutes350
kcalIngredients
3 tablespoons olive oil
1 garlic clove, sliced
5 ounces spinach, rinsed
Coarse salt (to taste)
1 carrot, peeled and julienned
2 large eggs
1 1/2 cups cooked quinoa
1/4 cucumber, thinly sliced
1 teaspoon white-wine vinegar
Red chili flakes (to taste)
1 teaspoon minced chives
Directions
- In a large pan, heat 1 tablespoon of olive oil over medium heat. Add the garlic and sauté until fragrant, about 1 minute. Add the spinach and a pinch of coarse salt. Cook until wilted, around 3-4 minutes. Set aside.
- If you haven't already cooked the quinoa, prepare it according to package instructions. Once cooked, fluff it with a fork and set aside.
- In a medium saucepan, bring water to a gentle simmer and add white-wine vinegar. Crack each egg into a small cup and gently slide it into the water. Poach for 3-4 minutes until the whites are set but the yolk remains runny. Remove with a slotted spoon and set on a plate.
- In a serving bowl, add the cooked quinoa as the base. Layer sautéed spinach, julienned carrots, and sliced cucumber on top.
- Place the poached eggs on the quinoa mixture. Drizzle with the remaining olive oil, sprinkle with red chile flakes, and top with minced chives. Season with coarse salt to taste.
Enjoy this Quinoa with Poached Egg, Spinach, and Cucumber as a fresh, healthy meal packed with protein, fiber, and healthy fats. It’s a great way to fuel your day while keeping your palate satisfied with delicious, balanced flavors.
