Today I’m bringing you a meatless Monday recipe. This one came from my latest obsession: poached eggs. I wanted to create a quinoa dish to top with a poached egg. I created a quinoa “hash” of sauteed red onions, white beans and spinach. The creamy poached egg was the perfect balance to the hash. It’s an easy, filling meal packed with protein.
1/2 cup prepared quinoa
1 Tablespoon olive oil
1/4 cup sliced red onion
1 cup canned white beans, rinsed
1 cup packed fresh spinach
1/4 teaspoon black pepper
1/8 teaspoon ground cayenne pepper
pinch of salt
1/4 teaspoon white vinegar
1/2 ripe avocado for serving
In a skillet, heat the olive oil over medium heat. Add the sliced red onion and cook for a couple of minutes until softened. Add the white beans and heat through. Add the spinach, black pepper, cayenne pepper and salt. Stir until spinach wilts – this should take just a couple of minutes. Remove from heat. Add the quinoa and stir. Cover and set aside. In a medium saucepan add a couple of inches of water and the white vinegar. Bring the water to a simmer (not a boil or it will tear the eggs). Crack one egg into a small dish. Swirl the simmering water in the saucepan to create a whirpool and carefully add the egg in the center of the water. Cook for three minutes for a runny yoke. Remove the egg and set aside on a plate. Repeat with the second egg. Divide the quinoa hash onto two plates and top each with a poached egg. Serve with avocado. Serves two.
Since I’m cooking just for myself, I only prepared one poached egg. I stored the second serving of hash in a Ziploc bag.