Looking for a hearty and nutritious dish that perfectly captures the essence of fall? Our Fall Vegetable and Quinoa Hash with Poached Eggs is not just a meal; it's a celebration of seasonal flavors! Imagine a colorful medley of roasted sweet potatoes, Brussels sprouts, and vibrant bell peppers, all harmoniously combined with fluffy quinoa and topped with a perfectly poached egg. This recipe is not only easy to prepare but also a feast for the eyes and the palate. Ready to impress your family and friends with a dish that’s both wholesome and delicious? Let’s dive into the details!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup quinoa
- 2 cups vegetable broth
- 1 medium sweet potato, diced
- 1 cup Brussels sprouts, halved
- 1 red bell pepper, diced
- 1 onion, diced
- 4 eggs
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Rinse quinoa thoroughly under cold water using a fine-mesh strainer to remove any bitter coating.
- In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed and quinoa is fluffy.
- While quinoa cooks, prepare vegetables by dicing sweet potato, halving Brussels sprouts, chopping red bell pepper, and dicing onion into uniform pieces.
- Heat olive oil in a large skillet over medium-high heat. Add diced onions and sauté until translucent, approximately 3-4 minutes.
- Add sweet potato and Brussels sprouts to the skillet. Cook for 8-10 minutes, stirring occasionally, until vegetables are tender and beginning to caramelize.
- Incorporate diced red bell pepper and cooked quinoa into the vegetable mixture. Season with salt and pepper, stirring to combine and heat through.
- In a separate pan, bring water to a gentle simmer for poaching eggs. Add a splash of vinegar to help eggs hold their shape.
- Crack each egg into a small ramekin, then carefully slide into the simmering water. Poach for 3-4 minutes until whites are set but yolks remain runny.
- Divide vegetable and quinoa hash among four plates, creating a small well in the center of each portion.
- Gently place a poached egg in each well. Sprinkle with additional salt and pepper if desired.
- Serve immediately, allowing the rich egg yolk to mix with the warm vegetable hash when cut.
Tips
- Rinse the Quinoa: Don’t skip rinsing the quinoa! This crucial step removes its natural coating, called saponin, which can give a bitter taste if not washed away.
- Customize Your Vegetables: Feel free to mix and match seasonal vegetables based on what you have on hand. Carrots, kale, or even butternut squash can be excellent additions!
- Perfectly Poached Eggs: To achieve the best poached eggs, add a splash of vinegar to the simmering water. This helps the egg whites to coagulate quickly, resulting in a beautiful shape.
- Cook in Batches: If you’re making this for a larger group, consider cooking the vegetable hash in batches to ensure everything cooks evenly and stays warm.
- Add Flavor: Enhance the flavor by adding herbs like thyme or rosemary to the vegetable mixture. A sprinkle of feta cheese on top can also add a delightful tang!
- Serving Suggestions: Serve with a side of crusty bread or a light salad for a complete meal that’s perfect for brunch or a cozy dinner.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 15g
Fat: 12g
Saturated Fat: 3g
Cholesterol: 190mg
