🛒 Ingredients
- ½ cup cooked quinoa (about 90–100 g cooked)
- 2 fresh eggs
- 1 cup mixed greens (spinach/rocket/lettuce)
- 2 tbsp ricotta cheese
- 1 tbsp pesto sauce
- 1 tsp olive oil (optional)
- Salt & black pepper to taste
- Optional toppings: cherry tomatoes, cucumber, avocado, chili flakes, lemon juice
👩🍳 Method
1️⃣ Cook the Quinoa
- Rinse ¼ cup raw quinoa.
- Cook with ½ cup water.
- Bring to boil, then simmer 12–15 minutes.
- Fluff with a fork and let it cool slightly.
(You can use pre-cooked quinoa to save time.)
2️⃣ Poach the Eggs
- Boil water in a saucepan and reduce to a gentle simmer.
- Add 1 tsp vinegar (optional).
- Crack egg into a small bowl.
- Create a gentle swirl in water and slide egg in.
- Cook for 2–3 minutes for soft yolk.
- Remove carefully and repeat for second egg.
Poach the Eggs (Microwave Method)
🥚 You’ll Need
- 1 egg
- ½ cup water
- Microwave-safe mug or bowl
- Small plate (to cover)
👩🍳 Method
- Fill a microwave-safe mug with ½ cup water.
- Crack the egg gently into the water (make sure it’s fully submerged).
- Pierce the yolk once with a toothpick (optional, helps prevent bursting).
- Cover the mug with a small microwave-safe plate.
- Microwave on medium power (50–70%) for 45–60 seconds.
- Check doneness:
- 45 sec → very soft yolk
- 60 sec → soft-medium yolk
- 70–80 sec → firmer yolk
- Let sit in the hot water for 30 seconds.
- Remove carefully with a spoon and drain on paper towel.
3️⃣ Assemble the Bowl
- Add quinoa as the base.
- Layer mixed greens on one side.
- Place poached eggs on top.
- Add ricotta in small spoonfuls.
- Drizzle pesto over the bowl.
- Season with salt, pepper, and optional lemon juice.