Quinoa and Lentil Pilaf with Basil and Poached Eggs

Quinoa and lentil pilaf with basil and poached eggs is a hearty dish that covers all your macronutrients. It is packed with protein, complex carbohydrates, and healthy fat all in one flavorful package. The pilaf itself is very fresh. The quinoa and lentils go together flawlessly and the combination of fresh herbs enhance every single ingredient. The herbs along with the garlic, lemon juice, and parmesan cheese add those additional notes needed and topping all that goodness with an egg is incredible. Once you break the yolk, it runs into the pilaf and decadently coats every spoonful.

Serves 3-4

Ingredients

  • 4 eggs
  • 1 garlic clove, minced
  • 1 cup fresh basil, chopped
  • 1 cup flat leaf parsley, chopped
  • 1 cup vegetable broth
  • 1/2 cup quinoa, rinsed and drained
  • 1/2 cup green lentils
  • 1/2 cup fresh mint, chopped
  • 1/4 cup grated parmesan cheese
  • 1/4 cup roughly chopped walnuts
  • 1/4 cup fresh lemon juice
  • 1 tablespoon vinegar
  • 1 1/2 teaspoons ground cumin
  • Extra virgin olive oil
  • Salt
  • Black pepper

Directions

  1. Bring the vegetable broth to a boil over medium-high heat.
  2. Pour in the quinoa and reduce to a simmer.
  3. Cover and cook for 15-20 minutes or until all the liquid is absorbed.
  4. Remove from the heat and leave covered to steam for a few minutes.
  5. Fluff with a fork.
  6. Season with salt and black pepper. Leave to cool.
  7. Cook the lentils in a saucepan with boiling salted water for 15-20 minutes or until tender.
  8. Rinse under cold water and drain.
  9. Combine the quinoa and lentils in a bowl with the parsley, mint, and walnuts.
  10. Add the lemon juice and one tablespoon of olive oil. Season with salt and pepper.
  11. Toss to coat.
  12. Place garlic in a food processor with the basil and parmesan cheese.
  13. Deliver a steady stream of oil as you process. Stop when smooth.
  14. Season to taste and toss the pesto into the quinoa.
  15. Fill a small saucepan with water and add the vinegar.
  16. Bring to a boil over high heat and reduce to low.
  17. Working carefully, crack one egg into a small bowl or dish.
  18. Stir water to create a whirlpool and carefully transfer the egg to the center of that whirlpool making sure not to break the yolk.
  19. Cook for 3 minutes.
  20. Use a spoon to remove from the saucepan and repeat with the other eggs.
  21. Serve the pilaf and top each serving with a poached egg.

Lentil Pilaf photo 2

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