Quinoa with Tomato Basil Mozzarella and Eggs Recipe

Quinoa With Tomato Basil Mozzarella And Eggs Recipe

Ingredients

Serves 6

• 1 cup red quinoa (substitute white or black if unavailable)
• 4 tbsps. extra-virgin olive oil
• 2 cups chicken or vegetable stock
• 1/2 tsp salt
• 1 cup red cherry tomatoes, quartered
• 1 cup yellow cherry tomatoes, quartered
• 8 oz. fresh mozzarella, cut into 1/2-inch dice
• 6 large eggs
• salt and freshly ground pepper to taste
• 12 basil leaves, cut into chiffonade
• 2 tbsps. balsamic vinegar or glaze
• rinse the quinoa thoroughly and drain in a metal sieve. heat 1 tbsp oil in a medium saucepan over medium-high heat. add the quinoa and stir to coat. add the chicken stock and salt and bring to a boil over medium-high heat. lower the heat to a simmer and cover the pan. cook for 15 minutes, until most of the liquid is absorbed. remove from heat and allow the quinoa to sit for 5 minutes covered. toss with a fork.

Method

1. Combine the tomatoes with the mozzarella and remaining 2 tbsps olive oil and toss to combine
2. Stir the tomato mixture into the warm quinoa and cover
3. Poach the eggs according to your preferred method
4. Season the quinoa with salt and pepper to taste and stir in the basil
5. Divide the mixture into 6 portions and press into the ring molds if using
6. Top each with an egg
7. Drizzle on the balsamic vinegar to serve

Full List of Eggs Recipes
Full List of Quinoa Recipes