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Enjoy a decadent holiday brunch with this asparagus quinoa with poached eggs

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Travel seems to be a synonymous part of the holidays, as are houseguests -- and, in the very best cases, brunch. Plan ahead for a happy household with dishes that can mostly be prepared early, with minimal work required on the morning of to make your holidays less stressful. Consider a lovely recipe like this Asparagus Quinoa with Poached Eggs.

Asparagus and eggs richly complement each other and are frequently served together. This healthy quinoa recipe is a riff on asparagus risotto, with additional creaminess from the poached eggs. Anyone that has made risotto can tell you that it is a high-maintenance dish, requiring constant stirring and care. Comparatively, the quinoa can be left to its own devices in this recipe while you prepare the greens and eggs.

This Asparagus Quinoa with Poached Eggs can be served as a side, though it also stands on its own as an excellent main dish. For a low-key brunch, prepare the quinoa the night before, then poach the eggs in mere minutes prior to eating.

With surprisingly little work, prepare this beautiful and elegant dish and share it over the happy holidays with your guests!


  • 1 bunch asparagus
  • 1 cup quinoa
  • 2 cups vegetable broth
  • 1 tbsp olive oil
  • 3 garlic cloves, minced
  • 1/2 onion, diced
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 4 eggs
  • 2 tsp white wine vinegar
  • 1/2 cup parmesan, grated


Begin by rinsing the quinoa in a fine mesh strainer. In a large pan, saute the onion with olive oil. Cook until onion has turned translucent, then add the quinoa. Toast for a minute, then add the vegetable broth, garlic, salt and pepper. Bring to a boil. Reduce heat to a simmer, cover, and cook for 15 minutes. Remove from heat and keep covered for another five minutes.

Meanwhile, fill a pot of water and bring to a simmer. Steam asparagus for about three minutes, or until bright green and tender. Using tongs, transfer to a bowl of ice water to prevent from overcooking. If desired, set aside a few of the whole asparagus; dice the remaining asparagus.

Next, bring another pot of water to a boil, then reduce to a simmer. Add the white wine vinegar. Crack an egg into a small bowl, and carefully pour to the pot. Add additional eggs, as long as they are not touching in the pot (cook in batches if needed). Cook eggs for three to five minutes, depending on the texture you prefer. Remove with a slotted spoon, and place on a paper towel to remove excess water.

Combine asparagus with quinoa over medium-low heat until warmed through. Stir in the grated parmesan. Serve each individual portion topped with whole asparagus and poached egg.



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