The weather was unbelievable on the May long weekend. We couldn’t help ourselves to drag the table down to the dock and two chairs so we could have lunch right on the water.
The recipe is the similar to one I posted some time ago, but I changed it up so here it is again. It’s so versatile that you can put anything you desire in it. AND what was new and different was the amazing poached egg on top (yes, I had the egg yolk on this one, I figured I earned it!).
Quinoa Tabbouleh and a Poached Egg
Serves 4 (or two for lunch with leftovers)
Ingredients:
- 1 cup Quinoa
- 2 cups water
- 2 tsp sea salt
- 1/3 each red, yellow and orange peppers
- 2 green onions
- 1 cup halved grape tomatoes
- 1/2 cup chopped fresh parsley
- 6 mint leaves
- 4-6 cloves finely minced garlic
- 1/2 cup lemon juice
- Sea Salt
- 2 tbsp crumbled sheeps milk feta
- 2 or 4 poached eggs
Directions:
- Add salt to water and boil.
- Toast Quinoa for a couple of minutes in a dry pan – moving around so it doesn’t burn (when you hear it pop, count to 5 and remove immediately)
- Add Quinoa and cook for 12 minutes on a soft boil, or until all the water is soaked into the Quinoa.
- While cooking the Quinoa, add minced garlic to lemon juice, allow to sit.
- Remove Quinoa from heat and add lemon juice and garlic mixture, mix well. Allow to absorb and cool.
- Chop all veg into similar sized pieces (I like about 1/4″ dice).
- Chop parsley and mint finely.
- When Quinoa has cooled, mix everything together. Serve with a poached egg over it and crumbled feta.
[…] they are in season so I created this recipe to include them. Last week we had a grill Tilapia with quinoa tabouleh (or this one) and I wanted a little something to spice it up, so I came up with a Peach Salsa that […]
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[…] posted the hot and cold smoked salmon for our progressive dinner party here and I served it with a Quinoa Tabouleh (leave out the feta and poached egg) and a rather simple Creamy Cole Slaw by Martha Stewart. Since […]
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Yum! What a great breakfast! Love the view from the dock as well! I can’t wait for a weekend off when I can go to the lake!
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Thanks Amber, it was a gorgeous long weekend. I’m hoping this weekend will be similar.
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I’ve made tabouleh before several times, but it never really came out delicious (umm… maybe i should start measuring my ingredients??? hehe :D) but i think i’ll try it again with your recipe!
Amanda
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Thanks Amanda, I have a friend who has made a few of our tabouleh recipes from this blog and she loves them. I hope you enjoy it.
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I don’t believe I’ve ever eaten a poached egg before. I wonder if I’d like it. The view from the doc is perfect.
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first of all great setting to eat this dish and i love the egg on top. Interesting yet flavorful and bound to be delicious!
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Thanks Jessica, it was an inspiration to combine breakfast and lunch, because I love poached eggs!
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Basically I can never say no to anything with an egg and runny yolk on top of it. Yum!
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I like the way you think, Jed 😉
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Lunch on the dock must have been so enjoyable. Unfortunately our dock is underwater right now. A suggestion if you want to leave furniture on your windy dock. We use L-brackets and screw down the furniture on our dock each summer as we get high winds as well. Before the dock comes out each year, we unscrew the furniture and put it in storage.
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A great idea Karen, we’ll give it a try next time we’re up. Thanks,
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Perfect lunch, perfect setting, and a beautiful day as well. I love oozing egg yolks in salads – it’s always such a perfect addition!
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Thanks Charles, it certainly was a perfect day. Our next long weekend is at the end of June early July but we’ve made plans to visit our friends in Illinois (rock star bus people) so we won’t be able to get up there until August. Sigh.
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Oozing egg yolk is what makes me enjoy a simple bowl of rice as much as if it was a real delicacy and your dish looks equally appetising. I still haven’t cooked quinoa, so I always observe other bloggers’ dishes with a lot of curiosity. (I have bought some though. It’s just sitting somewhere hidden in the cupboard).
I must say I’m disappointed: when I saw the first wonderful photo I was waiting for the beautiful drink’s recipe 😉 Is it cranberry juice? Cosmopolitan?
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Hi Sissi, yes that egg yolk is truly the star in this recipe. The drink is a Ontario (not far from Toronto) brand called Blackfly; it’s an all natural, no sugar or sweetener added vodka beverage. I think that one is cranberry and blueberry. I sometimes enjoy them at the cottage; I usually find the standard variety just too sweet.
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Thank you, Eva.
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Wow, Eva! What a wonderful lunch to have on a seemingly perfect day! With our farmers markets’ stalls beginning to fill with freshly picked vegetables, this salad will only improve as Summer progresses. Yum!
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Thanks John. I was just saying to Betsy how fortunate we are to have such lovely lakes in our lives. Lake Ontario sometimes makes me think I’m on vaycay when I ride by in the morning; Chicago is very similar with Lake Michigan
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This looks mighty tasty Eva….and the view of course looks spectacular. I can feel my muscles relax just looking at that photo. Heaven!
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Thanks Barb, that view is calling your name!
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I don’t know how you put together these wonderful meals with your busy life. My veggie/fruit crisper is never so well stocked.
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Thanks Maria. We have some incredible green grocers in our hood and it’s easy to pick up after work; I couldn’t live without my veggies! We buy veg practically every second day. I go through a box of greens every two days!
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I just “discovered” quinoa as far as cooking it myself. I love this preparation and all the flavors here, Eva. And dockside, lovely and makes me wish we weren’t so land-bound here.
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I only discovered it a couple of years ago myself, Betsy. I love how versatile it is and the mild nutty flavour. We are so very fortunate to have such lovely bodies of water in our lives; Lake Ontario sometimes fools me into thinking I’m on vacay on my bike ride into work. I’ll post a picture one of these days.
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Looks so good! I should really try quinoa one of these days!
Wishing you a great summer!
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Thank you kindly; it’s a wonderful grain that frankly I couldn’t live without.
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What a great view, Eva! And the meal looks delicious. I make your Quinoa Tabouleh all the time – it’s now a staple in our regular “rotation” of meals. Thanks again!
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Thanks Michela, I just never tire of that view. I’m very glad you make the quinoa tabbouleh, it’s a staple in our home too, in fact we’re having it for lunch today! It’s one of our favourites!
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I agree with Kelly that the water is the place to be in the summer (had my first open water swim of 2012 yesterday). I like everything in your salad but the egg and the quinoa!
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Our lake is spring fed, Sharyn and usually doesn’t warm up until August; I did manage to walk in until my waist but didn’t dare swim. Brrrrrrr!
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Gorgeous view! If I had that view I would have table and chairs by the dock permanetly. Like Charlie, I would have 2 eggs.
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Thanks Norma, we get some pretty crazy winds up there so the table and chairs might end up in the lake, but we’d love to keep them there permanently. Two eggs would be lovely.
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It was a gorgeous weekend, wasn’t it? I love your view and the beautiful exposed rock characteristic of the Canadian shield…Nothing like being on the water in the summertime – to me, the more light in the photo the better :). Great quinoa recipe Eva – and how fun with the egg twist! Looks delish.
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Thank you kindly Kelly, it was a lovely meal in front of a wonderful view. I love that about the Canadian Shield, it’s so rugged.
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I’m mad for poached eggs and this sounds like a great partner for them! And alas I wish we had weather as good as yours. I shall content myself with your views 🙂
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Hi Lorraine, I absolutely adore poached eggs too. I’m sorry that your weather is not as nice; we were lucky that our last winter was not too bad, hardly any snow and not overly cold.
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What a perfect and idyllic setting. I would have had two egg yolks if I could have sat in front of that view. What a great recipe and it’s so good for you! Looks perfect Eva xx
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Thanks Charlie, two eggs would have been a real splurge but do tasty on the quinoa. It makes a nice dock-side meal.
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