Quinoa With Sauteed Vegetables & Soft Cooked Egg

1. 1

   In a medium skillet, drizzle olive oil and add the chopped garlic, asparagus and spinach leaves. Saute gently for 2 to 3 minutes; add the chopped tomato and saute slowly for another 3 to 4 minutes; add in the leftover mushrooms until warmed through and season with salt and pepper; remove from heat and set aside.

2. 2

   In a small stockpot, place water to boil; add the raw egg right before the water comes to a full boil; cook for 4 1/2 to 5 minutes maximum. Remove immediately from the heat; place in cool water and set aside.

3. 3

   On a serving plate, spoon the leftover reheated quinoa (quantity to individual preference); add the sauteed vegetable mixture on the side.

4. 4

   Remove the egg from the cool water and peel gently; place on top of the quinoa and carefully cut in half allowing the soft yolk to run out (I love my egg yolk runny so I cook it for about 4 1/2 minutes; any more will harden the yolk.)

5. 5

   Season the egg with salt and pepper and serve immediately. If desired, you can add some grated parmigiano or asiago cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.