This warm skillet melds nutty quinoa with caramelized mushrooms, bright herbs, and a touch of lemon for a lively, savory breakfast. Textures range from tender mushrooms and fluffy quinoa to the silky yolk of a gently poached egg. The dish is lightly seasoned so the herbs and lemon come through, with optional feta adding creamy saltiness. Serve hot straight from the pan for a cozy weekend brunch or as a hearty weekday breakfast to fuel a busy morning.
Ingredients
- Quinoa (1 cup dry, rinsed)
- Water (2 cups)
- Olive oil (2 tablespoons)
- Mushrooms (8 ounces, sliced)
- Shallot (1 small, minced)
- Garlic (2 cloves, minced)
- Vegetable or chicken broth (1/4 cup)
- Baby spinach (4 cups, packed)
- Fresh parsley (2 tablespoons, chopped)
- Fresh thyme (1 teaspoon, leaves only)
- Lemon zest (from 1 lemon) and lemon juice (1 tablespoon)
- Eggs (4 large)
- Feta cheese (1/3 cup, crumbled, optional)
- Red pepper flakes (1/4 teaspoon, optional)
- Salt (3/4 teaspoon) and black pepper (1/2 teaspoon)
- White vinegar (1 tablespoon, for poaching)
Instructions
- Cook the quinoa: in a small saucepan bring 2 cups water to a boil, add rinsed quinoa, reduce to a simmer, cover and cook 15 minutes until water is absorbed; remove from heat and fluff with a fork.
- Heat a large skillet over medium-high and add 1 tablespoon olive oil. Add the sliced mushrooms and a pinch of salt and cook, stirring occasionally, until deeply browned, about 6–8 minutes.
- Add the remaining 1 tablespoon olive oil to the skillet, stir in the minced shallot and garlic and cook 1–2 minutes until fragrant but not browned.
- Pour in the broth and scrape any browned bits from the pan. Add the spinach and cook until wilted, about 1–2 minutes. Stir in the cooked quinoa, chopped parsley, thyme, lemon zest and lemon juice.
- Season the quinoa mixture with salt, black pepper and red pepper flakes to taste. Warm through for 1–2 minutes so flavors meld; keep the skillet over low heat while you prepare the eggs.
- Poach the eggs: in a shallow saucepan bring 3 cups water and 1 tablespoon vinegar to a gentle simmer. Create a slight whirlpool and gently slide in one egg at a time. Poach 3 minutes for a runny yolk or 4–5 minutes for firmer yolks. Remove with a slotted spoon and drain on kitchen paper.
- Alternatively, fry the eggs in a nonstick pan if you prefer. Divide the quinoa and mushroom mixture among four plates or bowls.
- Top each portion with a poached egg, sprinkle with crumbled feta and extra parsley, and finish with a light drizzle of olive oil. Serve immediately while hot.
Tips or Variations
- Swap quinoa for cooked farro or barley for chewier texture, and roast extra mushrooms for deeper flavor.
- To make it vegan, omit the egg and feta and add roasted chickpeas or sautéed tempeh for protein.