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
1 Cup Quinoa, cooked
1 Cup Broccoli, cooked
1/2 Cup Cherry Tomatoes, halved (I used the orange ones!)
1/2 Cup Onions, sauteed
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
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.