The texture is everything when it comes to food. Crispy quinoa with poached eggs and asparagus certainly deliver in that department. For those who do not know, crispy quinoa it is seeds that have been cooked in broth and then crisped up in a pan to develop a texture that flawlessly highlights the grain’s nutty flavor. The crispness from the quinoa plays off of the firm bite of the asparagus, additional acidity and spice are thrown into the mix and eggs give the plates the fatty, luscious touch it needs.
- 2 eggs
- 1 shallot, finely chopped
- 1 1/2 cups chicken or vegetable broth
- 1 cup quinoa
- 8 oz. asparagus, trimmed and cut into 1-inch pieces
- Juice of 1/2 a lemon
- 1 tablespoon vinegar
- Pinch of red chili flakes
- Olive oil
- >Black pepper
- Thinly sliced radish for garnish
- Rinse and drain the seeds of quinoa to remove the bitter outer coating.
- Pour the broth into a saucepan and bring to a boil.
- Add the seeds, reduce to a simmer and stir.
- Cover and cook for 12-15 minutes or until all the liquid is absorbed and the seeds are tender.
- Remove from the heat and leave covered to steam for 5 minutes.
- Fluff with a fork and set aside to cool.
- Add a drizzle of oil to a sauté pan. Heat over medium-high.
- Add the shallot and cook until softened.
- Toss in the chili flakes along with the quinoa.
- Season with salt, black pepper, and stir until seeds are crispy.
- Transfer the seeds to a bowl.
- Add another drizzle of oil to the pan and heat over medium.
- Toss in the asparagus. Season with salt, black pepper, and cook for a few minutes or until cooked but has some bite.
- Fill a saucepan 2/3 of the way with water.
- Bring to a boil, reduce to a simmer and add a tablespoon of vinegar to the water.
- Stir to create a whirlpool.
- Carefully transfer an egg to the water.
- Cook until done to your liking and remove with a slotted spoon.
- Repeat with the other egg.
- Plate quinoa, top the quinoa with asparagus and add the egg.
- Garnish with thinly sliced radish and serve.