Best 2 Quinoa With Poached Egg Spinach And Cucumber Recipes

Quinoa with poached egg, spinach, and cucumber is a delicious, healthy, and satisfying dish that is perfect for breakfast, lunch, or dinner. The fluffy quinoa is packed with protein and fiber, while the poached egg adds a rich and creamy texture. The spinach and cucumber provide a refreshing crunch and a pop of color. This dish is easy to make and can be tailored to your own preferences. For example, you can add other vegetables, such as tomatoes, bell peppers, or mushrooms, or you can use a different type of grain, such as brown rice or barley. You can also adjust the amount of spices and herbs to suit your taste.

Check out the recipes below so you can choose the best recipe for yourself!

QUINOA WITH POACHED EGG, SPINACH, AND CUCUMBER

Quinoa with Poached Egg, Spinach, and Cucumber image

Eggs and quinoa provide a well-rounded main course here; chives and chili flakes on top provide a spark.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Number Of Ingredients 11

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 549 g, Fat 30 g, Fiber 8 g, Protein 17 g, SaturatedFat 5 g

QUINOA, SPINACH AND POACHED EGG

Quinoa, Spinach and Poached Egg image

I'm in that third situation a few nights a week, and often all I want to eat is a salad - but a salad with substance. I'm hungry at the end of the day, and dinner is the one meal of the day that I sit down to enjoy in a leisurely fashion, whether alone or in company. I've found that one of the most enjoyable ways to bulk up my salads (as well as panini and grain-and-vegetable combos) is to top the dish with a poached egg. Sometimes poached eggs are the centerpiece of my dinner, cooked in marinara or spicy tomato sauce and served with toasted country bread or over rice.

Provided by Martha Rose Shulman

Categories dinner, weekday, main course

Time 20m

Yield 1 serving

Number Of Ingredients 12

Ingredients

1 allspice berry
1 clove
8 coriander seeds
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon ground cinnamon
Half of a 12-ounce bunch of fresh spinach, stemmed and washed thoroughly, or 1 bag baby spinach, rinsed
Salt
freshly ground pepper
1 teaspoon extra virgin olive oil
3/4 cup cooked quinoa
1 or 2 eggs to taste, poached (see above)
1/4 ounce (1 tablespoon) crumbled feta, or 1 to 2 tablespoons drained yogurt, seasoned, if desired, with puréed garlic

Steps:

Grind the allspice berry, clove and coriander seeds in a spice mill or a mortar and pestle. Add the nutmeg and cinnamon and mix together. Set aside.
Heat a wide, heavy skillet over high heat and wilt the spinach in the water left on the leaves after rinsing. Season to taste with salt and pepper. Transfer to a colander, and press out excess water with the back of a large spoon. Chop coarsely and set aside.
Heat the olive oil in a medium skillet and add the spices. As soon as they begin to sizzle, add the quinoa and stir together for a couple of minutes. Keep warm.
Poach your egg or eggs if you haven't already done so.
Arrange the quinoa in the center of a dinner plate and make a well in the middle. Pile the spinach into the well. Top with the poached egg or eggs and season with salt and pepper. Sprinkle on the feta or spoon on the garlic-spiked yogurt and enjoy.

Nutrition Facts : @context http, Calories 397, UnsaturatedFat 12 grams, Carbohydrate 47 grams, Fat 17 grams, Fiber 15 grams, Protein 22 grams, SaturatedFat 4 grams, Sodium 937 milligrams, Sugar 2 grams, TransFat 0 grams

Tips:

Use fresh ingredients: The fresher the ingredients, the better your dish will taste. This is especially important for the poached eggs, spinach, and cucumber.
Cook the quinoa according to package directions: Quinoa is a versatile grain that can be cooked in a variety of ways. For this recipe, it is important to cook the quinoa according to the package directions so that it is light and fluffy.
Poach the eggs gently: Poaching eggs can be tricky, but it is important to be gentle so that the eggs do not break. Bring the water to a simmer and then carefully slide the eggs into the water. Cook for 3-4 minutes, or until the whites are set and the yolks are still runny.
Wilt the spinach: Wilting spinach is a quick and easy way to cook it. Simply heat a little olive oil in a pan and add the spinach. Cook for 1-2 minutes, or until the spinach is wilted and bright green.
Season to taste: Once all of the ingredients are cooked, season the dish to taste with salt, pepper, and other spices. You can also add a squeeze of lemon juice or a drizzle of olive oil for extra flavor.

Conclusion:

This quinoa with poached egg, spinach, and cucumber is a healthy and delicious breakfast or lunch option. It is packed with protein, fiber, and vitamins, and it is also very easy to make. With a little planning, you can have this dish on the table in less than 30 minutes. So next time you are looking for a quick and easy meal that is also good for you, give this recipe a try.