Quinoa with poached egg, avocado and pumpkin
25 servings
4 minutes
The recipe was shared with us by Glen Ballis, brand chef of Avocado Queen.
1
Add quinoa to boiling water in a 1:2 ratio and cook for 10-12 minutes.
- Quinoa: 240 g
- Water: 40 ml
2
Bake pumpkin cubes and cherry tomatoes in the oven for 15 minutes or grill them.
- Pumpkin: 240 g
- Cherry tomatoes: 240 g
3
Prepare poached egg. Fill a small saucepan with cold water to one-third and bring it to a boil. Add 1 teaspoon of apple vinegar to the water and reduce the heat. Crack an egg into a small bowl and pour it into the saucepan while creating a whirlpool in the water with a whisk. Cook on low heat for 3-4 minutes. Remove the egg from the saucepan with a slotted spoon.
- Chicken egg: 4 pieces
- Lemon juice: 8 ml
- Water: 40 ml
- Salt: to taste
4
Mash half of the avocado with a fork, and slice the other half into wide wedges.
- Avocado: 4 pieces
5
Prepare tomato emulsion. Melt butter and mix with lemon juice, salt, and water. Chop a few grilled cherry tomatoes and mix with the butter emulsion.
- Butter: 200 g
- Lemon juice: 8 ml
- Water: 40 ml
- Cherry tomatoes: 240 g
- Salt: to taste
6
In a bowl, place quinoa, roasted pumpkin, and tomatoes in separate piles, add mashed avocado, and drizzle with tomato sauce.
- Quinoa: 240 g
- Pumpkin: 240 g
- Cherry tomatoes: 240 g
- Avocado: 4 pieces
7
Top with a poached egg and a slice of avocado. Sprinkle the dish with dill.
- Chicken egg: 4 pieces
- Avocado: 4 pieces
- Dill: 8 g