Quinoa with Poached Egg, Spinach, and Cucumber

This was a super yummy recipe from our Whole Living 21-day cleanse. We've been trying to use more eggs and less meat in our dinners because it's both healthier and less expensive. This recipe fit the bill very nicely.

Now there are vegetarian meals that make you feel like you just had a vegetarian meal and then there are vegetarian meals that make you forget it's vegetarian because it's so awesome. This is one of the awesome kind!

Quinoa is a grain that is gluten-free and delicious! It's quick to cook and very easy to incorporate into meals. You can even make it ahead of time and throw it in the fridge.

The eggs are the star and you want to make sure it's just lightly poached. The yoke makes a delicious sauce that really make it all come together. The freshness of the cucumber brightens it all up and gives a great crunch!

Quinoa with Poached Egg, Spinach, and Cucumber

Serves: 2

3 tablespoons olive oil
1 garlic clove, sliced
5 ounces spinach, rinsed
Coarse salt
1 carrot, peeled and julienned
4 large eggs
1 1/2 cups cooked quinoa
1/4 cucumber, thinly sliced
1 teaspoon white-wine vinegar
Red chile flakes
1 teaspoon minced chives

Heat 1 tablespoon olive oil in a skillet over medium heat. Add garlic and cook, about 1 minute. Add spinach and steam, covered, until wilted, about 1 minute. Season with salt. Transfer to plate.

Rinse pan and fill with 2 inches water; bring to a boil. Add carrot and cook until tender, about 1 minute. Transfer to plate. Reduce heat to a simmer and poach eggs, 3 to 4 minutes.

Divide quinoa between bowls. Top with egg, spinach, carrot, and cucumber. Whisk vinegar and 2 tablespoons olive oil; season with salt. Drizzle over bowls. Sprinkle with red chili flakes and chives.

Recipe adapted from Whole Living Magazine