Eggs are a perfect balance of yin and yang. Here’s a satisfying breakfast or brunch with this amazing message.

Yields1 Serving
 Quinoi or other grain such as millet
 Pineapple, handful small crushed pieces
 Chickpeas, handful, drained and rinsed
 One egg, poached for each bowl.
 Citrusy dressing, such as Salsa Verde
 Cilantro, chopped
 Oil
 Salt to taste
1

Cook quinoa or millet as instructed on package.

2

Poach an egg. You can fry it also, but the yolk should be runny.

3

Heat oil in the wok. Add salt.

4

Add the cooked quinoa, pineapple and chickpeas, until the the chickpeas are warm.

5

Remove from the heat, place in bowls and drizzle with the dressing.

6

Top with the poached egg and cilantro.

Ingredients

 Quinoi or other grain such as millet
 Pineapple, handful small crushed pieces
 Chickpeas, handful, drained and rinsed
 One egg, poached for each bowl.
 Citrusy dressing, such as Salsa Verde
 Cilantro, chopped
 Oil
 Salt to taste

Directions

1

Cook quinoa or millet as instructed on package.

2

Poach an egg. You can fry it also, but the yolk should be runny.

3

Heat oil in the wok. Add salt.

4

Add the cooked quinoa, pineapple and chickpeas, until the the chickpeas are warm.

5

Remove from the heat, place in bowls and drizzle with the dressing.

6

Top with the poached egg and cilantro.

POACHED EGG OVER QUINOI

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