Andrew Purcell, Carrie Purcell
Makes 2 Servings
- 1tablespoon olive oil
- 2 scallions, thinly sliced
- 1pint cherry tomatoes, halved
- 2cloves garlic, thinly sliced
- 1/4teaspoon cumin
- 3/4cup dry quinoa, rinsed
- 1 1/2cups vegetable (or chicken) stock
- 4 large eggs
- 1/2cup fresh corn kernels (from 1 small ear)
In a large skillet over medium-low heat, heat olive oil. Add scallions, tomato, garlic, and cumin. Season with salt and pepper. Reduce heat to low and cook, stirring occasionally, until tomatoes are very soft and breaking down, about 25 minutes. While tomatoes cook, prepare quinoa and eggs.
In a medium, lidded saucepan, combine quinoa, stock, and a pinch each of salt and pepper. Bring to a boil, then cover and reduce to a simmer. Cook 15 minutes. Let stand, covered but off the heat, for 5 minutes. Uncover and fluff quinoa with a fork. Cover and set aside.
While quinoa cooks, fill a small saucepan with 5 inches of water and bring to a boil. When water is boiling, use a spoon to carefully drop eggs into water one at a time. With the water at a gentle boil, cook 6 minutes, then turn off heat and use a slotted spoon to pick eggs out of the water and drop them into a bowl of ice water. Let stand in ice water for at least 2 minutes, then carefully peel and cut in half.
To serve, top quinoa with tomatoes, eggs, and raw corn.
Nutrition Per Serving
22 g fat (4 g saturated)
63 g carbs
12 g sugar
8 g fiber
25 g protein