Turkish Poached Egg And Quinoa Breakfast Bowl. Recipe

Cooking Directions

• STEP 1.Cook the quinoa according to the package instructions and let it cool slightly.
• STEP 2.In a bowl, mix together the cooked quinoa, chopped tomatoes, cucumber, red onion, parsley, mint, lemon juice, olive oil, and sumac.
• STEP 3.Poach the eggs in simmering water until the whites are set but the yolks are still runny.
• STEP 4.Divide the quinoa mixture into bowls and top each bowl with a poached egg.
• STEP 5.Drizzle with yogurt sauce and sprinkle with additional sumac and herbs, if desired.
• STEP 6.Serve the Turkish Poached Egg and Quinoa Breakfast Bowl immediately.

Cooking Tips

• You can add other vegetables like bell peppers or olives to the quinoa mixture for extra flavor and texture.
• To poach the eggs perfectly, crack each egg into a small bowl before gently sliding it into the simmering water.
• If you don't have sumac, you can substitute it with a pinch of paprika or cayenne pepper.

Storage and Serving

• This breakfast bowl is best enjoyed fresh, but you can store any leftover quinoa mixture in the refrigerator for up to 2 days.
• To reheat, gently warm the quinoa mixture in a microwave or on the stovetop.
• Serve the Turkish Poached Egg and Quinoa Breakfast Bowl with a side of crusty bread or pita for a complete meal.