Garlic Vegetable Quinoa with Poached Egg

Informations supplémentaires

35 min. | 555 kcal | easy | Spicy, Vegetarian, Family | Printable version

1. Cook the quinoa Bring a pot of water with the broth cube to a boil. Pour the quinoa and cook 12-15 minutes until tender. Drain.

2. Setup Thinly slice the mushrooms and spinach. Cut the tomato and zucchini into small cubes. Chop the shallot. Drain and rinse the lentils. Put the tomato in a bowl with salt and pepper.

3. Cook the vegetables Heat a drizzle of oil and 1 tbsp. of butter in a large skillet over medium heat. Cook the shallot, mushrooms and zucchini 4-6 minutes. Add salt and pepper.

4. Add the lentils Add the spinach and garlic and cook for 1 minute. Add the lentils, quinoa and 1 tbsp. of butter and cook for 2-3 minutes. Adjust the salt and pepper to taste.

5. Poach the eggs Fill a small skillet or saucepan with water and bring to a boil. When the water is boiling, reduce the heat to medium. Crack the eggs into a glass each. Pour the eggs delicately into the simmering water and cook for 2-3 minutes. Carefully remove with a slotted spoon. You can also make scrambled eggs if you're not comfortable with poached eggs.

6. Plate your dish Serve the quinoa in a bowl and garnish with the tomatoes, poached egg and chili flakes to taste. Bon appétit!

100gWhite Quinoa

270mlGreen Lentils

120mlWhite Medium Mushroom

40gBaby Spinach

1unitGarlic Clove(s)

2unitFresh egg

1unitZucchini(s)

1unitVegetable Broth Cube(s)

2gChili Flakes

1unitTomato(es)

1unitShallot

What you need

555 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 83g

28%

fat 12g

18%

cholesterol 193mg

64%

fiber 12g

48%

protein 31g

saturated 2g

10%

sodium 810mg

34%

sugar 7g

trans 0g

vitaminA 0mg

vitaminC 0mg

iron 0mg

calcium 0mg

potassium 0mg