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Sweet Potato and Quinoa Salad with Poached Egg BONNIE HILTS

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This Chew fan hits it out of the park with this recipe!

ingredients
FOR QUINOA:
1/2 cup quinoa (rinsed)
1 cup vegetable broth
FOR SWEET POTATO:
1 large sweet potato (peeled and diced into 1/2-inch pieces)
1 tablespoon olive oil or coconut oil
Kosher salt and freshly ground black pepper (to taste)
FOR DRESSING:
3 tablespoons olive oil or grape seed oil
2 tablespoons lemon juice
1 teaspoon honey
1 tablespoon shallots (peeled, finely chopped)
1 tablespoon freshly grated ginger (peeled)
Kosher salt and freshly ground black pepper (to taste)
FOR POACHED EGGS:
1 tablespoon white vinegar
2 eggs
FOR SALAD:
3 cups mixed salad greens
2 tablespoons basil (chopped)
2 tablespoons parsley (chopped)
2 tablespoons chervil (chopped)
2 tablespoons tarragon (chopped)
2 tablespoons chives (chopped, to garnish)

directions
Preheat the oven to 425ºF.
For the Quinoa: In a small saucepan add the quinoa and broth and bring to a boil. Reduce heat to low and cover. Simmer 15-20 minutes. Fluff with fork, and transfer to another bowl to cool.
For the Sweet Potato: Line a 9-inch round cake pan with parchment paper. Toss the sweet potatoes with olive oil or coconut oil and season with salt and pepper. Bake for 25 minutes, flipping them halfway through, until golden and a little crisp on the outside. Set aside.
For the Dressing: In a small bowl, add the olive oil or grape seed oil, lemon juice, honey, shallots, ginger and whisk to combine. Season with salt and pepper.
For Poached Eggs: Fill a small saucepan 2/3 of the way with water and add the white vinegar. Bring the water to a simmer over medium-high heat, then reduce the heat to low. Crack the eggs into individual small bowls. Take a spoon and gently swirl the water around the outer perimeter of the pan in one direction to create a whirlpool, then drop the eggs into the center, one at a time. Leave the egg for 3-5 minutes until the white has set but the yolk is still runny. Use a slotted spoon to transfer the eggs from the saucepan to a plate lined with a paper towel to absorb the excess water.
To Assemble: In a large bowl add the mixed greens, basil, parsley, chervil, tarragon, quinoa and sweet potato. Pour the dressing around the rim of the bowl and toss everything together. Divide between two plates and top with the poached eggs, a little pinch of salt, and a crack of black pepper. Garnish with chives.
Tip: Perfect dish to use leftover roasted veggies and grains! Serve as a brunch, lunch or dinner dish!

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