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Garlic & Vegetable Quinoa with Poached Egg

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Garlic & Vegetable Quinoa with Poached Egg

with lentils, mushrooms, spinach and zucchini

Informations supplémentaires
35 min. | 555 kcal | easy | Family, Vegetarian | Printable version
1. Cook the quinoa Bring a pot of water with the broth cube to a boil. Pour the quinoa and cook 12-14 minutes until tender. Drain.
2. Setup Thinly slice the mushrooms and spinach. Cut the tomato and zucchini into small cubes. Chop the shallot. Drain and rinse the lentils. Put the tomato in a bowl with salt and pepper.
3. Cook the vegetables Heat a drizzle of oil and 1 tbsp. of butter in a large skillet over medium heat. Cook the shallot, mushrooms and zucchini 4-5 minutes. Add salt and pepper.
4. Add the lentils Add the spinach and garlic and cook for 1 minute. Add the lentils, quinoa and 1 tbsp. of butter and cook for 2-3 minutes. Adjust salt and pepper to taste.
5. Poach the eggs Fill a small skillet or saucepan with water and bring to a boil. When the water is boiling, reduce the heat to medium high. Crack the eggs into a glass each. Pour the eggs delicately into the simmering water and cook for 3-4 minutes. Carefully remove with a slotted spoon. You can also make scrambled eggs if you're not comfortable with poached eggs.
6. Plate your dish Serve the quinoa in a bowl and garnish with the tomatoes, poached egg and chili flakes to taste. Bon appétit!
100gWhite Quinoa
200mlGreen Lentils
120gWhite Medium Mushroom
40gBaby Spinach
1unitGarlic Clove(s)
2unitFresh egg
1unitZucchini(s)
1unitVegetable Broth Cube(s)
2gChili Flakes
1unitTomato(es)
1unitShallot
What you need pan, pot, strainer, slotted spoon
555 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 83g
28%
fat 12g
18%
cholesterol 193mg
64%
fiber 12g
48%
protein 31g
saturated 2g
10%
sodium 810mg
34%
sugar 7g
trans 0g