Delicious Egg, Spinach and Quinoa! We love adding this grain to breakfast!
- 3 tablespoons olive oil
- 1 garlic clove, sliced
- 5 ounces spinach, rinsed
- Coarse salt
- 1 carrot, peeled and julienned
- 2 large eggs
- 1 1/2 cups cooked quinoa
- 1/4 cucumber, thinly sliced
- 1 teaspoon white-wine vinegar
- Red chile flakes
- 1 teaspoon minced chives
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.
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.