Brimming with protein and vitamins and ready in minutes, poached eggs are one of my favourite ways to start the day. Poaching eggs is also a healthy way to prepare eggs since you don’t need any butter or oil to cook with. Go for free-range and better still, opt for organic if you can – the fresher the egg the better.
Quinoa is a complete protein which means that it contains all 8 essential amino acids making it a perfect food for vegetarians. Below is a recipe that I prepare time and time again:
Poached Eggs on Quinoa
For 1 person:
Two eggs
Water for poaching the eggs
2 tsp of applecider vinegar
1 cup of quinoa
2 cups of water
A handful of watercress
Tamari (wheat-free soya sauce)
1 tbsp of flaxseed oil
Cayenne pepper
Preparation method:
Rinse the quinoa thoroughly before cooking since it has a saponine (soaplike) coating. Take one part quinoa and cook with two parts of water. Bring to the boil and simmer for approx. 10 minutes. Remove from heat and leave covered for approx. 10 minutes. On a plate arrange the quinoa with the watercress and add the flaxseed oil.
Take a shallow pan filled with 4″ (10cm) depth of barely simmering water. Add the applecider vinegar. Crack the first egg into a cup and gently pour it into the water in one fluid movement. Repeat with the second egg. With a slotted spoon remove each egg in succession after they have cooked for three minutes. Transfer each egg onto the watercress and quinoa. Add tamari and cayenne pepper.
Enjoy!
Sybille x
