Rating: 3.76 stars
25 Ratings
  • 5 star values: 5
  • 4 star values: 12
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 0
  • 25 Ratings

Eggs make a great anytime meal. Here, poached eggs sit on a bed of sauteed spinach and nutty quinoa. When using cooked quinoa, this cozy, healthy meal takes just 15 minutes from start to finish.

Everyday Food, October 2013

Gallery

Read the full recipe after the video.

Recipe Summary

prep:
15 mins
total:
15 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a straight-sided skillet, heat 2 inches water over medium to a gentle simmer until a few bubbles break the surface.

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  • Meanwhile, in a large skillet, heat oil over medium-high. Add spinach to pan and toss until slightly wilted. Season with salt and pepper. Cover and cook 1 minute. Add 3/4 cup cilantro, then transfer to a colander and press excess liquid from greens.

  • Crack 1 egg into a small bowl and gently tip into simmering water. Repeat with remaining 3 eggs. Cook until whites are set and yolks are runny, 2 to 3 minutes. With a slotted spoon, transfer to a plate lined with paper towels to drain. Divide quinoa, spinach, and eggs among 4 bowls, and season with salt and pepper. Sprinkle with remaining 1/4 cup cilantro, and drizzle with olive oil to serve.

Cook's Notes

Poaching Tip
Add 2 teaspoons white vinegar to the simmering water. It helps the whites firm up quickly.

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Reviews

25 Ratings
  • 5 star values: 5
  • 4 star values: 12
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 0