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

Whole Living, January/February 2012

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Credit: Bryan Gardner

Recipe Summary

Servings:
2
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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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