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Quinoa with Poached Egg, Spinach, and Cucumber


Eggs and quinoa provide a well-rounded main course here; chives and chili flakes on top provide a spark.

  • Servings: 2

Photography: Bryan Gardner

Source: Whole Living, January/February 2012


  • 3 tablespoons olive oil
  • 1 garlic clove, sliced
  • 5 ounces spinach, rinsed
  • Coarse salt
  • 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 chile flakes
  • 1 teaspoon minced chives


  1. Heat 1 tablespoon olive oil in a skillet over medium heat. Add garlic and cook, about 1 minute. Add spinach and steam, covered, until wilted, about 1 minute. Season with salt. Transfer to plate.

  2. Rinse pan and fill with 2 inches water; bring to a boil. Add carrot and cook until tender, about 1 minute. Transfer to plate. Reduce heat to a simmer and poach eggs, 3 to 4 minutes.

  3. Divide quinoa between bowls. Top with egg, spinach, carrot, and cucumber. Whisk vinegar and 2 tablespoons olive oil; season with salt. Drizzle over bowls. Sprinkle with red chili flakes and chives.

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