Nutty quinoa wakes up with crisped edges and tender centers, tossed with bright parsley and thyme. A scattering of caramelized shallots and cherry tomatoes adds sweet softness and bursts of juice. A silky poached egg on top melts into the grains for a rich, saucy finish. Serve this warm for weekend brunch or an easy weekday boost when you want something hearty but fresh.
Ingredients
- 1 cup quinoa, rinsed
- 2 cups low-sodium vegetable or chicken broth
- 2 tbsp olive oil, divided
- 1 medium shallot, thinly sliced
- 1 cup cherry tomatoes, halved
- 1 garlic clove, minced
- 1 cup baby spinach, roughly chopped
- 2 tbsp chopped fresh parsley
- 1 tbsp chopped fresh thyme (or 1 tsp dried)
- 1/4 cup crumbled feta or goat cheese (optional)
- 2 large eggs
- Salt and freshly ground black pepper
- Pinch of red pepper flakes (optional)
- Lemon wedges, for serving
Instructions
- Rinse the quinoa under cold water. In a small saucepan, heat 1 tbsp olive oil over medium-high heat, add the quinoa and toast, stirring, for 2 minutes. Add the broth, bring to a boil, cover, reduce heat to low and simmer until liquid is absorbed, about 12–15 minutes. Fluff with a fork and set aside.
- While the quinoa cooks, heat the remaining 1 tbsp olive oil in a 10-inch skillet over medium heat. Add the sliced shallot and cook, stirring occasionally, until softened and beginning to brown, about 4–5 minutes.
- Add the minced garlic and cook 30 seconds until fragrant. Stir in the halved cherry tomatoes and cook until they begin to soften and release juices, about 3–4 minutes.
- Add the cooked quinoa to the skillet, spread it into an even layer and let it sit undisturbed for 3–4 minutes so the bottom crisps. Stir and press again to crisp another side for 2–3 minutes more.
- Fold in the chopped spinach, parsley and thyme and cook until the spinach wilts, 1–2 minutes. Season with salt, pepper and a pinch of red pepper flakes. Sprinkle the feta over the top if using and remove from heat.
- To poach the eggs, bring a saucepan with about 3 inches of water to a gentle simmer. Optional: add a teaspoon of vinegar. Crack each egg into a small bowl, create a gentle whirlpool in the water and slip an egg in. Poach for 3–4 minutes for a runny yolk, then lift with a slotted spoon and drain on a paper towel.
- Divide the quinoa mixture between two plates or bowls. Top each portion with a poached egg, a squeeze of lemon, and an extra sprinkle of herbs or cheese if desired.
- Serve immediately while the quinoa is warm and the egg yolk is still soft for drizzling through the grains.
Tips or Variations
- Make it ahead: cook quinoa earlier in the day and finish the skillet just before serving to save time.
- Swap in kale or arugula for the spinach, or use smoked paprika and cooked chorizo for a bolder flavor.