Quinoa with Asparagus and Poached Eggs

Ingredients

• Quinoa1 cup (200 g)
• Asparagus3/4 cup (105 g)
• Egg2 count (110 g)
• Radish1/4 cup (30 g)
• Lemon Juice2 tablespoon (30 g)
• Olive Oil1 teaspoon (3 ml)

Instructions

1. 1

   Step 1

   For this recipe you need cooked quinoa.

2. 2

   Step 2

   Cut off the woody ends of the asparagus and then boil in salted water for 3-4 minutes.

3. 3

   Step 3

   Once blanched, remove and drain.

4. 4

   Step 4

   In the meantime, prepare the poached egg: Heat water in a pot. Crack each egg in a different cup and set aside.

5. 5

   Step 5

   When the water boils, cause a whirlpool with a spoon. Let the egg fall in the center carefully.

6. 6

   Step 6

   Cook for 3 minutes and remove with a slotted spoon.

7. 7

   Step 7

   Finely slice the radish and season with half the lemon juice and salt and pepper. Repeat with the asparagus.

8. 8

   Step 8

   Serve the quinoa on a plate and season with olive oil and your favorite spices. Serve the vegetables and eggs on the side.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Quinoa with Asparagus and Poached Eggs can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.