Quinoa Salad With Vegetables & Poached Egg

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   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.

* Per serving · 4 servings · Values may vary.