Ingredients
1 tablespoon olive oil
1/4 cup quinoa
1/2 cup water
1/2 onion, chopped
1 clove garlic, chopped
1/4 cup soaked & cooked chickpeas
1/4 cup corn
2 small roasted beets
salt + pepper to taste
1 egg
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heat the oil in a small saucepan. add the garlic and onion and cook until soft, about 5-6 minutes. add the chickpeas and corn, cook for another few minutes. add the quinoa and water. bring to a boil, then reduce heat and cover. cook for about 15 minutes, or until all the liquid is absorbed. note: you can also use vegetable stock instead of water for even more flavor. meanwhile, in another small saucepan, bring water to a boil. crack an egg into a small bowl. once the water is boiling, turn off the heat, carefully slide the egg into the water, and cover for 5 minutes. if you like your eggs a little more runny, reduce that time a little. while all of this is going on, cut some herbs, or use what you have on hand. the more the better! i chopped up a lot of mint, oregano, and rosemary. once the quinoa is done, add the salt and pepper, give it a quick stir. transfer to a bowl and top with chopped herbs. add the quartered beets. with a slotted spoon, carefully lift the poached egg out of the water and lay on top of the dish.
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Mixed quinoa — white, red, black for visual appeal and varied texture
Wire egg slicer — uniform slices for salads, sandwiches, garnish
Vegetable-forward cooking organized by produce season
Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes