Quinoa, Poached Egg and Tomato Lime Cilantro Bowl

Fresh vegetable quinoa topped with poached eggs, tomato-lime cilantro sauce and avocado garnished with cilantro

By: Anne Burrell, Celebrity Chef

Prep Time: 25 min
Cook Time: 26 min

RECIPE
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Servings:

Yield: 4 Portions

Ingredients:

4 cups vegetable quinoa
8 poached eggs
2 cups tomato lime cilantro sauce
16 slices avocado, sliced 1/4 inch
1 1/2 tablespoons cilantro leaves, minced

Vegetable Quinoa
1 cup vegetable stock
2 teaspoons olive oil
1 1/2 tablespoons carrots, diced 1/4 inch
1 cup fennel, diced 1/4 inch
1/2 cup zucchini, diced 1/4 inch
1 1/3 cups kale, chiffonade 1/4 inch
1/4 cup corn
2 teaspoons olive oil
1/4 cup white onion, diced 1/4 inch
1/4 cup white quinoa
1/2 teaspoon kosher salt
1/4 cup sunflower seeds, shelled, toasted

Tomato Lime Cilantro Sauce
1/4 cup lime juice
1/4 cup yellow onion, diced 1/4 inch
1 tablespoon whole clove peeled garlic, minced
1/4 cup jalapeno pepper, seeded, minced
3/4 cup cilantro leaves, minced
1 cup tomatoes, diced 1/2 inch
2 teaspoons fresh grated lime rind
1 tablespoon olive oil
2 teaspoons kosher salt
1 tablespoon cilantro leaves, minced

Allergens:

Eggs

Nutritional Information

Vegetarian

Directions:

Vegetable Quinoa: In a saute pan, heat first listed olive oil over medium heat. Add carrots and fennel. Saute for 3 minutes or until tender. Add zucchini, kale, and corn, sauté, stirring frequently, for an additional 3 minutes. In a saucepan, heat second listed olive oil over medium-high heat. Add onions, sauté until translucent, approximately 5 minutes. Add quinoa, salt, and hot vegetable stock. Cover. Bring to a boil. Reduce heat to a simmer for 15 minutes. Add hot vegetables to quinoa, toss to combine. Add toasted sunflower seeds.
Tomato Lime Cilantro Sauce: In a bowl, combine all ingredients except for second listed cilantro. Mix well to evenly coat. Garnish top of sauce with 1 tablespoon second listed cilantro.
For Service: Place 1 cup vegetable quinoa in a bowl. Place 2 hot poached eggs on top of quinoa. Place 1/2 cup cold tomato lime cilantro sauce on top of eggs. Shingle 4 slices avocado on top of sauce. Garnish with 1 teaspoon minced cilantro.