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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.

Source: Martha Stewart Living, October 2010
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  • Fayfayfay
    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!
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  • ALLloyd
    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 :)
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  • lhiggins88
    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!
    Reply

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