Quinoa and Asparagus with a Poached Egg

by thefamilyfoodblog

I came across this recipe of Aida Mollenkamp’s on Pinterest a while back, but didn’t get around to trying it out until about a week ago. Why the delay? It’s simple enough: Giant was out of quinoa the week I discovered the recipe, and then I forgot about it, until P, who is extremely talented at poaching eggs, browsed through my pinned recipes and found it again.

It being a weeknight and us being impatient and hungry, I adapted the recipe a little bit.

Quinoa and wild rice with asparagus and a poached egg in brown butter sauce.

Ingredients (serves two)

  • 1.5 cups uncooked quinoa (I used a quinoa-wild rice blend)
  • 2 eggs
  • 10 stalks asparagus
  • 1 tbsp olive oil
  • 2 tbsp butter
  • 3 tsp balsamic vinegar
  • salt and pepper, to taste


Preheat oven or toaster oven to 350 degrees F. Break off the tough ends of the asparagus and cut into two-inch pieces. Spread out on a baking sheet lined with foil. Drizzle with olive oil and sprinkle some salt and pepper. Bake for 8-10 minutes (more or less depending on the thickness of the stalk).

While the asparagus is baking, bring 2.5 cups of water to a boil. Stir in the quinoa, reduce heat to medium-low. Let simmer for about 15 minutes, stirring occasionally, until the curlicues of the quinoa grains start to separate. Drain any excess water.

Note: The original recipe suggests toasting part of the quinoa to give the dish some extra crunch. I found that the wild rice in my quinoa mixture accomplished the same goal.

To make the brown butter sauce, melt the butter in a small frying pan for about five minutes, until it starts to darken. Remove from heat and mix in the balsamic vinegar.

Poach the eggs (this video explains it well). To serve, mix the quinoa with the asparagus and put on a plate. Top with the poached egg and drizzle with brown butter sauce.

Serve immediately for best results. If cooking ahead of time, wait to poach the eggs until right before serving.