Description
Start your morning off with plenty of protein to carry you until lunch. Make a tahini sauce and use it as a salad and sandwich dressing, too.
Ingredients
Scale
- 1 cup Cooked Quinoa
- A bunch of Spinach or any soft leafy green – cut into 2-3 inch length
- 2 Eggs (use fresh egg) preferably at room temperature
- 1 teaspoon Baharat spice (or grind yourself )
- Olive oil
- Pinch of Sea Salt
Tahini Sauce
- ½ tablespoon Tahini
- 1 tablespoon Lemon Juice
- 1–2 tablespoon Water
- 1 teaspoon Minced Garlic (optional)
- Pinch of Sea salt
Instructions
- Heat a non stick pan on medium heat, add cooked quinoa, a pinch of salt & baharat, stir for 1 min. Remove to 2 serving plate
- Using same pan, add a teaspoon of oil, spinach, a pinch of salt & baharat, stir for 1 min. Remove to 2 serving plate.
- Break an egg into a small sauce bowl or ramekin. Bring a small pot of water to boil and lower to gentle simmer. use a wooden ladle to stir the water to make swirls. Quickly bring the bowl of egg close to the surface of simmering water and gently pour into water. The egg liquid will move in the flow of water, swirling into a ball. I like to use the ladle to gently stir the outer flow of water to make the egg into a nice shape. After 2 mins, gently remove egg with a slotted spoon onto plate. Continue the process with 2nd egg.
- Serve with a dollop of tahini sauce (or thick yogurt)
Tahini Sauce
- Mix all ingredients well. It should be consistency of thin mayonnaise, add more water to if too thick
Notes
If you are making a few eggs at a time, cook one egg at a time & remove the poached egg into a bowl of water to stop the cooking process
You can use any veggies – blanch or saute it, add in cooked beans or legumes for extra protein
- Prep Time: 2 mins
- Cook Time: 15 mins
- Category: Breakfast