Serves 2
17 min
Spiced Quinoa, Spinach & Poached Egg with Tahini Sauce
Recipe GLPRe03e4b00b01230
A vibrant, nourishing breakfast bowl featuring fluffy multi-coloured quinoa infused with aromatic baharat spice, sautéed fresh spinach, and topped with two perfectly poached eggs. Finished with a drizzle of silky tahini sauce flavoured with lemon juice and garlic. Gluten-free, dairy-free, and vegetarian—ready in just 17 minutes.
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Ingredients
1 cup multi-coloured quinoa, uncooked
2 cups water
2 teaspoons baharat spice, divided
Sea salt, pinches to taste
3 tablespoons olive oil, divided
4 cups fresh spinach or soft leafy greens, cut into 2–3 inch pieces
2 large eggs, at room temperature
½ tablespoon tahini
1 tablespoon lemon juice
1 teaspoon minced garlic, optional
1–2 tablespoons water for sauce
Directions
Rinse the uncooked quinoa in a fine-mesh strainer under cold water until the water runs clear. Transfer to a pot with 2 cups of water and bring to a boil. Reduce heat to low, cover, and simmer for about 12 minutes until all water is absorbed. Remove from heat, keep covered for 2 minutes to continue steaming. Fluff with a fork.
While the quinoa cooks, prepare the tahini sauce: whisk together tahini, lemon juice, minced garlic (if using), and 1–2 tablespoons of water until smooth and pourable, with the consistency of thin mayonnaise. Season with a pinch of salt. Set aside.
Heat 1 tablespoon of olive oil in a large non-stick pan over medium heat. Add the cooked quinoa, ½ teaspoon of baharat spice, and a pinch of sea salt. Stir gently for about 1 minute to warm and infuse the spice. Divide evenly between two serving bowls or plates.
In the same pan, heat another 1 tablespoon of olive oil over medium heat. Add the fresh spinach (or leafy greens), ½ teaspoon of baharat spice, and a pinch of sea salt. Stir for 1 minute until lightly wilted but still vibrant. Distribute the spinach on top of the quinoa in each bowl.
Fill a small pot with water and bring it to a gentle simmer over medium heat. Break the first egg into a small ramekin or sauce bowl. Use a wooden spoon or ladle to stir the simmering water in a circular motion to create a gentle whirlpool. Carefully pour the egg close to the surface of the water and let it slide into the swirling center. The egg white will wrap around the yolk, forming a neat poached shape. Gently stir the outer flow of water around the egg if needed to shape it nicely.
Poach for approximately 3–4 minutes until the egg white is set and opaque but the yolk remains soft when gently pressed. Using a slotted spoon, carefully lift the poached egg out of the water and place it onto one of the prepared bowls. Repeat the poaching process with the second egg, placing it on the second bowl.
Drizzle each bowl generously with the tahini sauce. Serve immediately while the quinoa and eggs are warm.
