As you may or may not know, I work from home. Dream scenario, right? Well yes and no. Sometimes I miss the simple things, like getting out of the house for hours on end and being around people (for those things, I escape to my beloved Cafe Grumpy.)
There is a plus though, and that is called lunch. My kitchen sits about three feet from my “office,” so it’s a cinch to whip something up between sessions of pounding away on the keyboard. No quick trips to the vending machine between emails. No crossing my fingers hoping that there will be leftover pizza after the engineering meeting. I have the world, er, refrigerator at my fingertips.
I made this salad on Monday AND Tuesday, with one major difference: the poached egg. It was exactly what was needed to make this meal complete.
Quinoa & Arugula Salad with Poached Egg
1/4 cup Quinoa, cooked (follow directions on box)
1/2 cup fire roasted tomato (I love Muir Glen Organic)
1/2 red onion, chopped
1 clove garlic, chopped
2 cups arugula
1 tbls olive oil
salt & pepper to taste
Heat olive oil in over medium heat and add onion, cooking until tender. Add in garlic and tomato and cook for a few minutes. Add cooked quinoa and mix.
To poach the egg (I had to look up directions because it’d been so long and seems so intimidating), bring a few inches of water to a boil in a sauce pan with a sprinkle of sauce. Reduce heat to a simmer. Crack egg into a cup (this helps ensure you don’t break the yolk when you add the egg to water.) Add egg to simmering water. Cook for about 2 minutes for a runny yolk.
On a plate, pile with arugula and spoon quinoa mixture over top. Add poached egg and sprinkle with salt and pepper.
Between the quinoa and the egg, this salad is packed with protein and is seriously a snap to make. I might have to go for round three today.