Recipe/ Vegetarian

(Politically Incorrect?) Quinoa Egg Dish

Happy Monday morning my darlings!
 
soft boiled egg and quinoa
I know, right? Worst. Title. Ever.
 
But seriously, I couldn’t figure out what to call it. It is what it is – quinoa. egg. dish.
 
It is also a supremely satisfying veggie-friendly simple supper that was D-vine! That’s right. It’s light, airy and yet total comfort food. 
 
Speaking of quinoa, have you heard all the kerfuffle around this super food? If not, read this or this or this or this or this
 
roasted butternut squash and onion
The gist: Quinoa falls into the same politics as fair-trade food. Fair trade does no one any good except the affluent first world consumer. It makes us feel like we’re helping out “those poor farmers” in the 3rd world, yet what it really does is entrench their economies – and by extension, means of living & often quality of life – on 1st world whims and tastes. Moreover, it makes whatever the product – coffee, chocolate, quinoa, etc… – much too expensive for the average grower to buy him or herself, thereby extracting local and traditional ways of eating and nutrition, forcing them further into poverty. And of course, to even get certified or obtain some form of protectionism – such as fair trade or organic – farmers need to be able to meet certain criteria. This process is incredibly expensive and timely, so it really only minimally benefits a particular class of farmer; The poorest of producers don’t even get the chance to qualify – again, forcing them into more poverty.
 
So,  after all that, now I give you a recipe with quinoa. What are your feelings on the subject?
 
Quinoa Egg Dish
Serves 4
Write a review
Print
Cook Time
45 min
Cook Time
45 min
Ingredients
  1. 4 Pastured Eggs, soft boiled.
  2. 1 C Uncooked Quinoa, soaked and rinsed if necessary.
  3. 1 C Chicken or Veggie Stock.
  4. 1 C Water.
  5. 1 Tsp Cumin.
  6. 1 Lemon for Juice.
  7. 1 Medium Sized Butternut Squash, peeled and diced.
  8. Half an Onion, peeled & sliced.
  9. Couple of Sprigs of Rosemary.
  10. 1 Batch Kale Chips.
  11. Half an Apple, cored and diced, tossed in half of the lemon juice.
  12. Small Handful Shaved Pecorino Romano (or similar salty cheese).
  13. Good Quality Extra Virgin Olive Oil.
  14. Good Quality Balsamic Vinegar.
  15. Coarse Sea Salt & Fresh Cracked Black Pepper.
Instructions
  1. Pre-heat your oven to 450 degrees F and lightly spray a baking pan with non-stick spray.
  2. Toss the squash, onion and rosemary in the pan with a good helping of olive oil and salt and pepper to taste. Make sure all the squash pieces are good and coated. Arrange as best you can as one layer in the pan and roast in the oven 20 - 30 minutes or until squash is fork tender. Shake the pan a couple of times during cooking to get a bit of color on those bad boys. Remove from the oven and set aside.
  3. As the squash roasts, place the stock, water, cumin, big pinch of salt and half the lemon juice in a medium sized stock pot. Bring to a boil over high heat. Add the quinoa. Cover and reduce heat to low to simmer for 12-15 minutes or until the liquid has been absorbed. Remove from the heat and let sit for 10 minutes. Fluff with a fork and set aside.
  4. In a jar, shake 1/2 C of olive oil, 1/4 C of balsamic vinegar and a good helping of salt and pepper. Taste - adjust accordingly. You want the dressing to be slightly more acidic than you think.
  5. Now assemble! Discard what's left of the rosemary sprig and crumple the kale chips into the waiting squashy onion mixture along with the quinoa, apple and cheese. Toss with a few Tbsp of the emulsified dressing. Place the eggs along side and serve.
  6. Eat.
She Eats http://sheeats.ca/
 
Seriously – how do you feel about quinoa? The politics or the food?

 

This post is linked up with The Hearth & Soul Blog Hop via The 21st Century Housewife; Tasty Tuesdays; Scratch Cookin’ Tuesday; Tuesday Talent Show; Slightly Indulgent Tuesday; Cast Party Wednesday; Whole Foods Wednesday; Frugal Days, Sustainable Ways; What’s In The Box?; Simple Lives Thursday; Showcase Your Talent Thursday; Full Plate Thursday; Fresh Bites Friday; Fight Back Friday; Foodie Friday.

Join the Community!

PRE-ORDER YOUR COPY BEFORE IT’S TOO LATE!

If you’re into really good food cooked from scratch with fresh ingredients, drinks with a little somethin’ somethin’ and enjoying what you put in your mouth, this book is for you.

 

Julia Child famously commented, "I enjoy cooking with wine, sometimes I even put it in the food . . . ” Kristy Gardner has taken this idea to the next level in Cooking with Cocktails. Every recipe is touched with alcohol; the result is a punchy visual adventure with roots in Italian and French cuisine that demands enjoying meals with passion, with friends, and with alcohol.

 

Join the celebration of the very best that life has to offer—good friends, good food, good drink, great stories, and bad jokes—with humor, delicious recipes, and mouth-watering photographs.

 

Cook. Eat. Imbibe. Live. And repeat.

You Might Also Like

26 Comments

  • Reply
    Jackie @Auburn Meadow Farm
    April 15, 2013 at 10:24 AM

    Wow! New look – I like!

    Humans exhaust everything. I tire of dietary bandwagons… and quinoa is one of them. Paleo is another.

    Almost every area has the local resources they need to eat a completely balanced diet – there is no one size fits all. Thanks to the Great Marketing Machine, today we know what a dietary miracle quinoa is, yet somehow we’ve gotten along without for all these years…

    I worry that the word “sustainable” is lip service and becoming close to meaningless…

    Eat where you live and practice moderation and this sort of capitalist fallout would wither and die.

    A girl can dream, right?

    • Reply
      Kristy Gardner
      April 15, 2013 at 12:42 PM

      I totally agree. Actually, that’s partially where the name of my blog came from. I also believe the term “sustainability” has been co-opted by big business and has become a catch all “green” term – rendering it materially meaningless. Hence the term “Sovereignty” – it’s similar but different in that it reflects a particular freedom from (corporate) influence and the right to certain things – in this case, food. Real food.

      Also, dream on sister. Dream on 🙂

  • Reply
    Becky
    April 15, 2013 at 11:53 AM

    I like it, but considering the impact it’s had on the locals who have depended on it for years, I’m hoping the bandwagon dies down soon. For their sakes.

    • Reply
      Kristy Gardner
      April 15, 2013 at 12:43 PM

      True that Becky. It’s really a whole other form of imperialism, I think.

  • Reply
    Amanda @ Once Upon a Recipe
    April 15, 2013 at 6:57 PM

    Ha ha, I love it when I’m trying to come up with a name for a dish and the only thing that comes to mind is the most literal interpretation of the dish – ingredient ingredient ingredient. However, I love quinoa and I love eggs, so it sounds like a dish that I would totally enjoy. However, with all the hullabaloo about quinoa lately, I have not been buying it. Like Jackie says, humans exhaust everything! Something new is going to come along and everyone (or a large portion of them anyways) will forget about quinoa altogether. Hopefully.

  • Reply
    Kristy Gardner
    April 15, 2013 at 7:22 PM

    sometimes the cleverness alludes me. haha..

    I hope so too Amanda. Again, I think it comes down to learning what is available regionally and utilizing those forms of eating.

  • Reply
    Meghan@CleanEatsFastFeets
    April 15, 2013 at 9:53 PM

    I’m torn because I really like quinoa and as a veg-head it’s great protein for me, but I don’t want to eat it at the expense of others, so I’ve actually held off on buying any more quinoa lately.
    Although I do have a gorgeous bag of red quinoa sitting in my pantry that would photograph beautifully. What’s a girl to do.
    Guess it’s back to the farms for me.

    • Reply
      Kirsten
      April 16, 2013 at 10:11 AM

      You of course eat what you already bought/the farmer already grew, no one is helped by food hanging out in your pantry. And take lovely photos of same. Blog about it or not, up to you.

    • Reply
      Kristy Gardner
      April 18, 2013 at 12:48 PM

      She should blog about it 🙂

  • Reply
    Jane @ Poppiness
    April 16, 2013 at 6:29 AM

    Oh wow! This just looks incredible!

  • Reply
    Kirsten@FarmFreshFeasts
    April 16, 2013 at 10:14 AM

    Kristy,
    Not a fan of bandwagons, except this loony local eating CSA farm share bandwagon I just can’t seem to shake 😉 . Ever since a friend pointed it out . . . cooked quinoa looks like partially-unfurled prophylactics and that makes it difficult for me to eat.

    • Reply
      Kristy Gardner
      April 16, 2013 at 5:29 PM

      true that sister. haha – i have a friend who once told me brie cheese smells like jizz. It does. I can’t eat it anymore.

  • Reply
    Amber @ The Cook's Sister
    April 16, 2013 at 1:45 PM

    I try to eat locally for the most part. We’re students with little income, so I like to buy the seconds at the local farmer’s market. However, it can be hard to find affordable fresh foods here in the winter months, and I find myself buying items that are imported. And yes, I do have some quinoa in my pantry. I go through about 1 bag every 6 months. Though, now that I’m a bit more educated… maybe I’ll opt for a different grain next time I’m at the grocery store.

    • Reply
      Kristy Gardner
      April 16, 2013 at 5:30 PM

      it IS tricky Amber. i just finished school last Spring and now that i’m trying to find the funds to pay back my student loans (i thought i was poor BEFORE!), it does make eating quality food a little more difficult. i find growing a few things in pots saves a lot of money – especially herbs! but i do supplement as well.

  • Reply
    Lauren
    April 17, 2013 at 1:53 AM

    This looks awesome! I just may have to do a spin on it.

    I love quinoa, but I will be honest — I had no idea of the politics behind it. Bummer.

    • Reply
      Kristy Gardner
      April 17, 2013 at 12:19 PM

      Hi Lauren! Would love to see what you do 🙂

      ….sorry to be a wet rag.

  • Reply
    saltedplates
    April 17, 2013 at 9:03 PM

    I’ve been eating quinoa for about 15 years so I don’t feel as bad as I should maybe. I have been making a real effort to mix it up with the grains since I heard about how bad the over consumption was for those who grow it. I recently tried millet and liked it a whole lot. Have you given other grains a try?

    • Reply
      Kristy Gardner
      April 18, 2013 at 12:47 PM

      Fair enough. I haven’t tried other grains. I keep meaning to but for some reason they intimidate me. I know I just have to make them once and I’ll be golden – note to self 😉

  • Reply
    April @ The 21st Century Housewife
    April 19, 2013 at 12:41 PM

    Whatever the politics this sounds delicious! I love the flavours and textures in the dish and it is so wholesome too. I have a confession – I like quinoa and have eaten it many times, but I haven’t cooked it myself yet! I do want to start using it, I just feel a little intimidated by the rinsing etc. But your Quinoa Egg Dish would be worth confronting my fears for – it sounds seriously tasty!

    • Reply
      Kristy Gardner
      April 19, 2013 at 12:57 PM

      hahaha I love you! haha..

      Don’t worry about the rinsing – most quinoa I’ve seen is already rinsed. I just cook it like rice.

  • Reply
    Miz Helen
    April 20, 2013 at 6:18 PM

    Hope you are having a great weekend and thank you so much for sharing this awesome recipe with Full Plate Thursday.
    Hope to see you soon!
    Miz Helen

  • Reply
    Diane Balch
    April 20, 2013 at 7:35 PM

    I’ve been reading about quinoa and its demand effecting poor farmers. I spent 7 weeks in Peru and I remember how important it was for most peoples diet. I don’t cook it as often but it is a hard balance,,, eating well and being socially responsible. Too much to think about these days. Thanks for sharing this with us on foodie friday. I think your blog should be called, “Food for thought” you always bring up such important isssues.

  • Reply
    Dawn
    April 21, 2013 at 9:57 AM

    I am going to continue eating Quinoa. Its a great grain and it is getting more popular -very true. But, in reading those articles, one of them mentioned possibly using quinoa in school breakfast options… And here is what I have to say to that. Government wants our kids to have better school lunches but cost is always an issue… That is why in some schools today, they serve pop tarts or something relative to a pop tart and call it “nutritious”. If the government trully is going to try offerring quinoa to kids in school breakfast, then the price will inevitably go down. And by the looks of the numbers in the articles, quinoa production has gone up from year to year, and it will continue to rise… Supply and demand says if the demand is high and the supply is high the price will be high… but the fad will soon fade and quinoa may become as familiar as brown rice in years to come… These articles talk about a short term future that will eventually change as people get more comfortable using quinoa and as it becomes more readily available… I see it more often nowadays in grocery stores but most midweswterners stick with the tried and true… But more and more of them are venturing out to try new things… So we will see…

  • Reply
    Heather @ InHerChucks
    April 25, 2013 at 3:58 AM

    Oh goodness…this looks divine! I love nothing more than a silky soft boiled egg and am a sucker for all things butternut squash. And well the quinoa is simply the icing on the cake or shall I say super grain on the top of a bowl of goodness.

    Thanks for sharing and linking up! Always appreciate your participation in the party 🙂

  • Reply
    Adelina Priddis
    April 26, 2013 at 3:26 AM

    I didn’t know about quinoa, but I think I’ll be researching it a bit more now. I’m not big on following social food trends. I eat what I like, and I try to make health conscious choices. I’ve heard quinoa is great, but I’ve only ever tried it once (maybe twice).
    Thanks so much for sharing this on Foodie Friday!

  • Leave a Reply

    CommentLuv badge