Just as you might use left-over rice, this is a tasty, quick and healthy way to use up left-over quinoa. Absolutely no need to be precise with these ingredients / quantities – like fried rice you can throw in anything you want and it’s easy to adapt for vegetarian / vegan (i.e. leave out the anchovy, chorizo & egg), or add whatever leftovers you have (cooked chicken, seafood, roast veges, etc).
Here’s my staple version which contains ingredients that I always have on hand – this is a particular favourite of mine for a weekend brekki.
- 1 fresh egg (preferably free range organic)
- 1 Tbsp coconut oil
- 1 clove garlic, chopped
- 2 anchovy fillets (or 1 tsp tamari)
- 1/2 cup chopped green shallots (or red onions or spring onions or any onions really)
- ½ chorizo / Lap Chong (Chinese) sausage, chopped
- 1 1/2 cups cold cooked quinoa
- few drops of sesame oil
- 1/2 teaspoon Chinese five-spice powder
- 1/2 tsp chilli flakes
- 1/2 cup frozen peas
- a few kale leaves, finely sliced
- white pepper (to taste)
- Carefully crack your egg into a ramekin and put a small sauce of water on the stove on medium*
- Heat oil in a fry pan/wok over medium heat & add the garlic, anchovy, onion and sausage and cook until soft. Remove from the pan.
- Turn the heat up and add the cold quinoa to the hot fry-pan along with the sesame oil and stir occasionally until heated through / the quinoa starts to catch
- Add back cooked garlic/anchovy/onion/chorizo and stir through the quinoa along with the Chinese five-spice and chilli flakes
- Toss in frozen peas and kale, and stir to combine until the peas are thawed
- Check seasoning and add pepper to taste
- Once the water is boiling gently, carefully slide the egg into the water and leave 3 mins (for runny yolk) or 4 mins (for hard yolk)*
- Transfer quinoa mix into a bowl and place the poached egg on top with a slotted spoon
*Tip: If you’d prefer not to poach your egg, this dish is equally as yum if you shred up a fried egg and mix it through.