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Warm Quinoa Salad with Roasted Vegetables and Poached Egg
A satisfying and well-balanced warm salad featuring nutritious grains, roasted vegetables, and a delicate poached egg with a runny yolk.
Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
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Method
Prep the quinoa: rinse the grains thoroughly under running water. Cook in 2 cups of water until tender, about 15 minutes, then let it sit covered for a few minutes.
For the vegetables: cut the eggplant, zucchini, and bell pepper into large chunks. Toss with 1 tablespoon of olive oil, season with your spices, and roast in a 350°F oven for about 25 minutes. Add the cherry tomatoes in the last 10 minutes.
Poached eggs: bring water to a boil in a small pot, then reduce the heat. Crack an egg into a cup, gently slide it into the water, and simmer for 3 minutes. Remove with a slotted spoon.
To plate: start with a base of quinoa, top with your roasted vegetables and spinach. Drizzle with lemon juice and the remaining olive oil. Carefully place the poached egg on top. Season with salt and pepper to taste.
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