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Fall-Vegetable and Quinoa Hash with Poached Eggs

Tender, nutty quinoa makes for a hearty hash when pressed with vegetables. Top each helping with a poached egg and you've got brunch.

  • prep: 15 mins
    total time: 55 mins
  • servings: 4

Ingredients

  • 1 large sweet potato, cut into 1/2-inch cubes
  • 2 1/2 teaspoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 2 beets, peeled and cut into 1/2-inch wedges, greens reserved and rinsed well
  • 1 tablespoon white-wine vinegar
  • 4 large eggs
  • 1 leek, white and pale-green parts only, halved lengthwise, cut 1/4 inch thick, and rinsed well
  • 1 cup cooked quinoa (from 1/4 cup dry)
  • 3/4 teaspoon chopped fresh thyme

Directions

  1. Step 1

    Preheat oven to 400 degrees. Toss sweet potato with 1/2 teaspoon oil and 1/4 teaspoon salt; spread in an even layer on half of a rimmed baking sheet. Toss beets with 1/2 teaspoon oil and 1/8 teaspoon salt; spread on other half of sheet (so that beets don't discolor potatoes). Roast, stirring halfway through, until tender, 35 to 40 minutes.

  2. Step 2

    Meanwhile, bring a large saucepan of water to a boil; add vinegar. Break each egg into a teacup. Reduce heat so that water is just simmering. Slightly immerse 1 teacup, and gently slide egg into water. Use a spoon to fold edges of white over egg. Repeat with remaining eggs. Simmer until whites are just set but yolks are runny, 2 to 3 minutes. Transfer eggs to a towel using a slotted spoon, and drain.

  3. Step 3

    Thinly slice beet greens. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium heat. Add greens, leek, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook until tender and lightly browned, 8 to 10 minutes. Stir in quinoa, thyme, and vegetables; press down using a rubber spatula. Cook until quinoa is warm, 1 to 2 minutes. Divide among 4 plates; top each with 1 egg, and season with a pinch of pepper.

Source
Martha Stewart Living, October 2010

Reviews (3)

  • 4 Mar, 2014

    Delicious! I was feeling lazy so I swapped quinoa for green lentils (i didn't have any pre-cooked quinoa). I also didn't want the extra hassle/dirty pan of a poached egg, so at the final stage of cooking I tupperwared 3 portions for later in the week, then cracked my egg over the remaining portion. I then put the pan lid over the top and cooked / steamed the egg for about 7 minutes or so until cooked through. Much less fuss, and the egg sets all through the mixture for extra yum!

  • 16 Aug, 2012

    This is absolutely delicious. I had a heavy hand on the veggies and a light hand on the quinoa and left it slighty underdone for texture and ability to reheat. If you tupperware it up, all the work is worth it for 4 meals. Also is delicious with a little piece of well-seasoned steak instead of the egg :)

  • 17 Dec, 2011

    I loved this recipe. It's filling and satisfying without being heavy. I added in a medium regular potato to the root vegetables, only because I had it and it was starting to get soft. It's not a tremendous amount of work, but it does use a lot of pans (especially if you have to cook the quinoa, like I did). However, I received the ultimate compliment: my boyfriend told me to save this recipe and make it again when we detox in January!