Quinoa Rolled Eggs*

Quinoa Rolled Eggs*

I used to be really scared of cooking with ingredients I didn’t know (such as watercress) but at some point I had to break this barrier. Once you start experimenting with new foods, you will get more and more confident and will be eager to try others you haven’t even heard of. Get out of your comfort zone and get in the kitchen!

Ingredients: (serves 2)

  • 1/2 cup uncooked quinoa, rinsed well
  • Himalayan salt and freshly ground black pepper
  • 2 tablespoons olive oil, divided
  • 4 large organic eggs
  • 1 bunch of asparagus
  • 1 tablespoons unsalted butter
  • 2  teaspoons balsamic vinegar
  • 1 bunch watercress (1) stems trimmed & washed (alternatively you can use rocket)
  • 1/2 cup fresh parsley chopped
  • 1/2 lemon’s juice

Method:

  1. To make the perfect soft-boiled eggs with a beautiful runny yolk, you need to boil the eggs for 4 minutes exactly. In a small pot cover eggs with cold water and bring to the boil. From when it starts boiling, cook it for 4 minutes then immediately drain the water, allow them to cool, then peel them.
  2. To make the quinoa, bring 1 cup of water and a few pinches of salt to a boil in a small saucepan over high heat. Stir in the quinoa, reduce heat to medium-low and simmer until you can see the curlicue in each grain and it is tender to the bite, about 15 minutes. If the water is not entirely absorbed, drain any excess. To make it crunchy, heat 1 tablespoon of the olive oil in a large frying pan over medium-high heat. When oil shimmers, add half of the quinoa and stir occasionally until about half of the quinoa is toasted and golden brown. Repeat with remaining quinoa. Set aside.
  3. To make the asparagus, cut off the tough ends and discard them. Cut the asparagus into 3cm (1″) pieces. Using the same saucepan you used for the quinoa, toss the asparagus with the butter and some salt and pepper for 5 minutes (until just tender when pierced with a knife). Turn down the heat and add the balsamic vinegar, coating the asparagus lightly and tossing it around.
  4.  To serve, mix the quinoa with the parsley, watercress, salt and a squeeze of lemon juice and divide among 2 plates. Scatter asparagus among dishes then top each plate with 2 soft-boiled eggs. Drizzle a little more balsamic over the top and, if desired, add some freshly ground black pepper and serve.

 

(1) Watercress is one of the oldest vegetables known to man; it is packed with vital nutrients, a rich source of vitamins A and C. It has a peppery, tangy flavour (similar  to rocket), and as most bitter herbs it is an excellent digestive aid! You can get it at most health food stores, and some local grocers.

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Inspired by the Grounds of Alexandria

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