Red Quinoa Plate with Chard, Carrots, Onion, and Poached Egg
Red Quinoa and Vegetables
extra-virgin olive oil
cut thinly 1/4″ thick x 1/2″ wide
stems chopped 1/4″ thick and leaves torn, divided
chopped into 1/2-in. pieces
dissolved in 2 Tablespoons water
fresh cracked pepper
‘7 flavor pepper’ for garnish
added to a small skillet, ~ 1″ in depth
Cook quinoa according to package instructions.
Heat olive oil in a large skillet over medium heat. Cook onion, carrot, and chard stems about 7 minutes until softened.
Add garlic and mushroom and cook another 2 minutes.
Put chard leaves on top of vegetables, add 2 Tablespoons of salted water and cook covered about 2 minutes. After leaves appear wilted, remove lid and allow excess liquid to evaporate.
Once there is no visible liquid in the pan, stir in quinoa and remove from heat. Cover while you poach the eggs. Or if not eating eggs, serve immediately.
To poach the egg, bring a medium saucepan with about 1 in. of water and the vinegar to a simmer. Crack the egg into a small bowl or cup.
Using a spatula, swirl simmering water in a circle, then slowly pour in egg. (swirling the water keeps the egg in one spot and prevents it from spidering out)
Cook until white firms and yolk is done or the way you like (for starters at least 1 minute and 10 seconds)
Use a slotted spoon to lift egg out of water. Place on a plate. repeat with second egg. Once eggs are ready, serve the quinoa and slide the poached egg on top. Garnish with scallions and shichimi.
Evacuate the village before popping egg yolk!