Every time I look at these photos I want to make this for dinner again.

A couple weeks ago, after cooking up some Quinoa for the first time… I used the leftover plain Quinoa in a few different ways.  My favorite dish I made out of the leftovers was for sure this Veggie Quinoa with a Poached Egg.  Since I’ve discovered Poached Eggs this winter, I’ve been obsessed!  They’re so easy and yummy and I just love them so much.  I’ve also used them in this Breakfast Baked Potatoes Recipe.

Although I normally would try to have only 1/2 of a cup of Quinoa (it’s really good for you but high in calories), I made this meal after a big workout and was really hungry.  Since quinoa has so much protein, I decided to bump it up to a full cup and add some Veggies to make it seem like even more food.  This meal actually has a total of 38 grams of protein!

Veggie Quinoa w/ Poached Eggs

Recipe by:  It’s Good to be the Cook

Ingredients:

1 Cup Quinoa, cooked

1 Cup Broccoli, cooked

1/2 Cup Cherry Tomatoes, halved (I used the orange ones!)

1/2 Cup Onions, sauteed

2 Eggs

1 Tablespoon Reduced Fat Parmesan

1 Tablespoon Lemon Juice

a few Leaves of Fresh Basil (I had some around so I threw it in!)

Seasonings:  Sea Salt, Pepper, Garlic Powder

Directions:

1.  Take the cooked Quinoa, Broccoli, Onions, and Cherry Tomatoes and mix them together with 1 Tablespoon of Lemon Juice and the Basil & Seasonings to taste.  Top with Parmesan Cheese.

2.  Poach 2 Eggs.  (Directions from me here or a different way here).  Remove with a slotted spoon and place ontop of the Veggie Quinoa mix.

MMM I can’t get enough of poached eggs!

Stelly is always my helper in the kitchen!