Quinoa Salad With Vegetables & Poached Egg

• 1 tablespoon olive oil
• 1/4 cup quinoa
• 1/2 cup water
• 1/2 onion, chopped
• 1 clove garlic, chopped
• 1/4 cup soaked & cooked chickpeas
• 1/4 cup corn
• 2 small roasted beets
• salt + pepper to taste
• 1 egg
• chopped mint, rosemary, mint

1. heat the oil in a small saucepan. add the garlic and onion and cook until soft, about 5-6 minutes. add the chickpeas and corn, cook for another few minutes.
2. add the quinoa and water. bring to a boil, then reduce heat and cover. cook for about 15 minutes, or until all the liquid is absorbed. note: you can also use vegetable stock instead of water for even more flavor.
3. meanwhile, in another small saucepan, bring water to a boil. crack an egg into a small bowl. once the water is boiling, turn off the heat, carefully slide the egg into the water, and cover for 5 minutes. if you like your eggs a little more runny, reduce that time a little.
4. while all of this is going on, cut some herbs, or use what you have on hand. the more the better! i chopped up a lot of mint, oregano, and rosemary.
5. once the quinoa is done, add the salt and pepper, give it a quick stir. transfer to a bowl and top with chopped herbs. add the quartered beets. with a slotted spoon, carefully lift the poached egg out of the water and lay on top of the dish.

olive oil, quinoa, water, onion, clove garlic, chickpeas, corn, beets, salt , egg, mint

Taken from food52.com/recipes/6263-quinoa-salad-with-vegetables-poached-egg (may not work)