Breakfast Bowl: Poached Eggs with Quinoa

Can you say yummy in my tummy?  This breakfast bowl of poached eggs, quinoa, cheddar, arugula, and spicy sriracha sauce tops my list of complete breakfast meals that encompass everything good about homecooking: easy to make, ridiculously tasty, and super healthy.  Try this bowl out this weekend instead of going out for brunch and let me know your thoughts!  The recipe is after the jump… 
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Can you say yummy in my tummy?  This breakfast bowl of poached eggs, quinoa, cheddar, arugula, and spicy sriracha sauce tops my list of complete breakfast meals that encompass everything good about home cooking: easy to make, ridiculously tasty, and super healthy.  Try this bowl out this weekend instead of going out for brunch and let me know your thoughts!  

I’m a big fan of using whatever’s in the fridge to throw together a warm breakfast that combines veggies and a protein (or 2).  I’ll eat some bacon here and there, but it’s really not great for you so I like to stick to complete proteins like eggs and quinoa to get my engine going in the morning.  The melty mix that results from runny, poached eggs coming together with warm quinoa, a hint of cheddar cheese, and a squirt of sriracha makes for a hearty base that combines great with the fresh bite of arugula leaves.  This comfort food is better than the traditional fare – it’s warm and tasty without wasting your day’s worth of calories in one sitting.   Let’s get to the recipe!

[tabgroup layout=”horizontal”] [tab title=”Ingredients”]1. 2 eggs, poached over easy

2. Handful of arugula leaves, washed and dried

3. 1 c. of dry quinoa, and 1/2 c. of cooked quinoa in the bowl (see below for further explanation)

4. 1/8 c. (or 2 tablespoons) of shredded or cubed sharp cheddar cheese off the block

5. As much sriracha as you please (it’s spicy, be careful)

6. Salt and pepper to taste

[/tab] [tab title=”Steps”]1. A single cup of dry quinoa makes way more than 1 cup when cooked, so use the extra for whatever you want, and 1/2 of cooked quinoa in your bowl. Cook your dry quinoa (you’ll have enough for a couple servings this way) by bringing the quinoa and 1 1/2 c. water to a boil. Season with salt, and once boiling, cover with a lid, reduce the heat to low and simmer for 15-20 minutes. Fluff with a fork and turn the heat off when your quinoa is ready (you should see these thin white semi-circles around every grain). Use caution when removing the lid as the pan will be incredibly hot and steam will pour out.

2. While your quinoa cooks, wash and dry a handful of arugula and chop or grate 1/8 cup (or 2 tablespoons) of sharp cheddar cheese.  Set aside.

3. Boil 2 cups of water in a small pan.  Once boiling, carefully crack 2 raw eggs directly into the boiling water.  75 seconds later, pull out the eggs using a slotted spoon to allow the water to drain, and rest on a paper towel.   Cooking the eggs for a little over a minute results in a well-cooked egg that has a runny yolk, but solid white exterior.

4. Put the breakfast bowl together by layering the following: warm quinoa at the bottom, cheddar cheese, arugula, poached eggs.

5. Top off the bowl with as many squirts of spicy sriracha as you like, then break the poached eggs so the yolk runs all over the bowl.  Stir everything together into a delicious mix-up and enjoy!

 

[/tab] [tab title=”Notes”]Serving Size: 1 Bowl (with extra quinoa leftover for more) Difficulty Level: Easy[/tab] [/tabgroup]

12 comments
    1. Quinoa is a wonderful grain that’s packed full of protein and super tasty. I think once you start using it you’ll quickly become used to substituting it for rice. If you love rice (and I really do) try to use a whole grain brown rice instead of white. If you aren’t getting any nutrients from it (white rice doesn’t have much), you shouldn’t be using it as a filler on your plate bc that’s really what it is.

      xo

  1. This truly sounds delicious! I love poached eggs and quinoa, can’t believe I never thought of putting them together! Thanks for sharing this.

  2. Thanks for sharing this recipe Lo, it looks so yummy, definitely trying this one over the weekend!

    It seems like you often cook with nutritious grains such as quinoa, so I’m wondering if you’ve ever tried amaranth? I just heard about it for the first time, supposedly it’s even healthier and richer in proteins than quinoa – and apparently you can even pop it for a super healthy popcorn substitute. Fun! Maybe you could try it out for a recipe on the blog in the future? Would love some tips on how to use it, you seem like quite the master chef of healthy eating! 🙂

    • Maya
  3. Saw this the other day, I had a bit of left over quinoa in the fridge and tried out a variation of this. It was delish!

    Lo have you ever tried toasting the quinoa slightly? I just found out about this a couple of weeks ago. Toast it in your pot first before you add the water. It adds a really great flavour 🙂

    Can’t wait to see more great recipes!

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