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Recipe Category: Eggs
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Quinoa With Tomato Basil Mozzarella And Eggs Recipe
Ingredients
Serves 6
- 1 cup red quinoa (substitute white or black if unavailable)
- 4 tbsps. extra-virgin olive oil
- 2 cups chicken or vegetable stock
- 1/2 tsp salt
- 1 cup red cherry tomatoes, quartered
- 1 cup yellow cherry tomatoes, quartered
- 8 oz. fresh mozzarella, cut into 1/2-inch dice
- 6 large eggs
- salt and freshly ground pepper to taste
- 12 basil leaves, cut into chiffonade
- 2 tbsps. balsamic vinegar or glaze
- rinse the quinoa thoroughly and drain in a metal sieve. heat 1 tbsp oil in a medium saucepan over medium-high heat. add the quinoa and stir to coat. add the chicken stock and salt and bring to a boil over medium-high heat. lower the heat to a simmer and cover the pan. cook for 15 minutes, until most of the liquid is absorbed. remove from heat and allow the quinoa to sit for 5 minutes covered. toss with a fork.
Method
- Combine the tomatoes with the mozzarella and remaining 2 tbsps olive oil and toss to combine
- Stir the tomato mixture into the warm quinoa and cover
- Poach the eggs according to your preferred method
- Season the quinoa with salt and pepper to taste and stir in the basil
- Divide the mixture into 6 portions and press into the ring molds if using
- Top each with an egg
- Drizzle on the balsamic vinegar to serve
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