Poached Egg Quinoa
200 Calories
24 g Carbs
10 g Protein
7 g Fat
Total Time
2 servings

Quinoa is another nutrient-rich grain packed with protein and antioxidants, making it the perfect base for this rich and savory breakfast. With parmesan cheese, spinach, chives, and a poached egg, this gluten-free breakfast is a hearty and delicious way to start your day. Save time by making a large batch of quinoa ahead of time, and for extra protein add an extra egg or substitute tofu for a vegetarian option.


  • 1 cup quinoa
  • ¼ cup low-fat parmesan cheese
  • 2 cup spinach
  • ¼ cup chives
  • 1 dash table salt
  • 2 whole egg

Recipe Tags


  1. Rinse and drain the quinoa and add to two cups of boiling water. Cook until the water is absorbed, and quinoa is tender, about 20 minutes.
  2. Remove from heat. While the quinoa is still warm, stir in the spinach, parmesan, and chives. Season to taste with salt.
  3. In a shallow saucepan bring a pot of water to a boil. Add just a splash of vinegar, and reduce the heat to a rolling simmer.
  4. Crack each egg into its own separate bowl. Gently drop the eggs into the water. Adjust the temperature of the pot so that it simmers, and does not come to a full boil. Cook the eggs for 2 minutes, and remove with a slotted spoon.
  5. Divide the quinoa mixture in half and serve each with poached egg on top.

Recipe Tags