This Asparagus and Eggs combination is sure to please the eyes the palate, and your health.
Course: Breakfast, lunch
1cupquinoauncooked & rinsed
1.5cupslow sodium chicken broth
1/2red chili pepperseeded & finely sliced
Using small sauce pan, combine broth and quinoa over medium heat. Cover and bring to boil, then reduce heat to simmer and cook for about 12 minutes.
Wash and stem asparagus and set aside.
Heat and prepare water in pan to poach eggs.
In small sauce pan, combine balsamic vinegar and lemon juice and heat over medium heat. Reduce to about 2 tablespoons, about 7 to 10 minutes. Add shallots and chili pepper to pan and stir.
Drain cooked quinoa and reserve sauce pan. Add half of quinoa to pan containing shallot and chili pepper, stir for a minute and then add remaining quinoa. Stir over high heat to crisp the quinoa and then return entire mixture to small sauce pan, cover and set aside. Reserve saute pan.
Add asparagus to reserved saute pan and stir over medium heat, util bright and al dente, firm to the bite. Set aside and loosely cover.
Poach eggs in prepare water. Plate quinoa, asparagus and poached egg(s). Drizzle with balsamic vinegar and serve immediately.
If you are looking to cut calories, decrease the amount of quinoa in this recipe by half. It will reduce the calorie count of this recipe by about 170 calories, per serving.