Quinoa Salad with Poached Eggs
Source: Better Homes and Gardens
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Recipe Summary
Ingredients
Directions
*Tip:
To use purchased cooked quinoa, prepare recipe as directed except omit water. Add 2 cups cooked quinoa to the medium saucepan with the onions; heat through. Continue as directed. Or cool quinoa mixture; place in an airtight container and chill up to 2 days.
To Make Ahead
Prep quinoa mixture as directed in Step 3, omitting greens. Poached eggs can be transferred to a baking dish, covered, and chilled up to 24 hours. To reheat, place a steamer basket in an extra-large skillet. Add water to just below the basket and bring to a gentle boil. Add eggs. Cover and steam approximately 3 minutes. To assemble, stir greens into quinoa mixture and top with egg and bacon mixure.
Nutrition Facts
Per Serving:
316 calories; fat 16g; cholesterol 188mg; saturated fat 3g; carbohydrates 26g; mono fat 8g; poly fat 3g; insoluble fiber 4g; sugars 4g; protein 14g; vitamin a 2511.1IU; vitamin c 17.8mg; thiamin 0.2mg; riboflavin 0.3mg; niacin equivalents 0.7mg; vitamin b6 0.3mg; folate 120.1mcg; vitamin b12 0.4mcg; sodium 478mg; potassium 411mg; calcium 99mg; iron 3.3mg.