Quinoa, Baby Carrots, Sprouting Broccoli, and Eggs

Name: Quinoa, Baby Carrots, Sprouting Broccoli, and Eggs
Yield: Serves 2
Cuisine: American
Ingredients: 2 tbsp finely chopped shallots or yellow onion; 2 tbsp finely chopped shallots or yellow onion; 1 leek, finely diced; 2½ tbsp extra-virgin olive oil; 1 cup/200 g quinoa, rinsed; 1 tsp kosher salt; 2 cups/480 ml water or stock, plus 2 tbsp; Zest of 1 lemon; 2 bunches whole baby carrots; freshly ground black pepper; 1 garlic clove; 1 bunch sprouting broccoli, stem ends trimmed; 1 to 2 tbsp unsalted butter; 2 to 4 eggs; Fleur de sel for sprinkling

Preparation info

Serves
2

Difficulty
Easy

Appears in

Huckleberry

By Zoe Nathan

Published 2014

About

Quinoa and eggs is a Huck staple. We always have it on the menu, though the veggies change with the seasons. It might be squash and kale, or corn and shallots, or roasted cherry tomatoes and spring onions depending on the month. Many things seem to work well with quinoa, so play with this recipe as much as you like.

Ingredients

2 tbsp finely chopped shallots or yellow onion
1 leek, finely diced
2½ tbsp

Americas
United States
West Los Angeles
Breakfast
Vegetarian
Gluten-free
Spring

Method

Preheat your oven to 425°F/220°C.
In a saucepan, sauté the shallots and leek in 1 tbsp of the olive oil over medium heat until nice and soft, 3 to 4 minutes. Add the quinoa and ½ tsp of the salt and sauté for 1 minute longer. Add the