California Central Coast Recipes
Sauteed Vegetables With Quinoa and Eggs
This is a great recipe to throw together that combines the health and freshness of dark leafy greens, the protein and fiber of quinoa grains, and the protein and "comfort" of poached eggs. Yes! Eggs are now once again the "darling little power-food" that can help keep you going with little of "the baggage" that "the experts" once feared. This recipe has another really "in-food"-Quinoa! This wonderful grain from the Andes is chocked-full of protein and fiber and is also safe for celiacs and is low calories!
This recipe is so mellow and definitely a "comfort food" when you want to "reset your digestive system" to foods that are a little easier on the body -and on your bathroom scale-to give you a fresh start for your New Year-or anytime you'd like to tone-up and slim-down.
Preparation time: 15 minutesCooking time: 25 minutes
1/2 cup Inca Red Quinoa
1 cup Chicken (or Vegetarian) broth reduced sodium
2 to 3 Tablespoons Extra virgin Olive Oil
1 cup White onion , peeled, halved and cut into sections
1 cup carrots , Rinsed, peeled and sliced into rounds
1 cup Baby Red potatoes , Rinsed, scrubbed,halved and quartered
9 ounces Fresh Spinach , rinsed well
5 ounces Radicchio , rinsed and cut into wedges
Salt and Coarsely ground black pepper to taste
4 Large Eggs
2 to 3 Tablespoons White vinegar
1 In a quart saucepan, add the quinoa and broth, stir well and heat to boiling. Cover and simmer on low heat according to directions on package. Then remove from the burner when cooked. Set aside.
2 In a large stockpot, heat the olive oil over medium heat and when up to temperature, add in the onion, carrots, potatoes and radicchio and saute until tender. (About 10 minutes.)
3 Add in the fresh spinach on top of vegetable mixture, then cover and allow the spinach leaves to steam to wilt. (About 3-5 minutes or so.)
4 Add in the Quinoa to the vegetable mixture and if needed, warm-up over low.
5 In the meantime time, in a skillet filled with about one-half inch water, bring the water to a boil. Add in 2-3 tablespoon white vinegar. Swirl fluids together with a spoon, then crack eggs into the small skillet. Cover and reduce to a very slow boil for 1-2 minutes. (Until whites are firm and yolks are the way you like them.)
6 With a slotted spoon, transfer the eggs to heated dinner plates that already have the vegetable-quinoa mixture on each. Make little "nests" in the vegetable-quinoa- and place each poached egg in each nest.
7 Serve and enjoy!
This tummy-friendly recipe goes well when accompanied by a whole wheat bagel or English Muffin. If serving for dinner, a nice white Rhone wine such as our "Sea Stone Ridge Silhouette" goes especially well. This entree also makes a great Brunch offering!