Quinoa Egg Bowl, Salsa Verde
My definition of comfort food: a big warm bowl of quinoa. The salsa and quinoa come together in no time - the salsa verde is prepped as the quinoa cooks, and the egg is thrown in at the last minute.
Using a raw jalapeño and fresh cilantro is key for the salsa - it adds contrast and freshness. Using a whole jalapeño is not for the faint of heart so de-seed and de-vein if you are sensitive to spice. This recipe yields ~2 cups of salsa verde, which can be thinned out to your liking by adding more cooking liquid.
Salsa Verde Ingredients:
6 medium tomatillos, husks removed
1/2 white onion
1 large garlic clove
1/2 teaspoon kosher salt
1/2 tablespoon vegetable seasoning (see note)
1 fresh jalapeño
1/2 cup of fresh cilantro leaves, with tender stems
2 cups water
Quinoa Bowl Ingredients:
1 cup quinoa, rinsed under water for 2 minutes, drained
1 1/2 vegetable broth or water (if using water, add 1/4 teaspoon vegetable seasoning or aromatics such as a sprig of rosemary)
1/4 teaspoon salt
If your quinoa is not pre-rinsed, place in a mesh strainer and rinse thoroughly with cool water, swishing will rinsing, for 2 minutes. Drain. Doing this removes the bitter outside natural coating.
Heat saucepan over medium-high heat, add drained quinoa. Cook for about 1 minute, stirring, letting water evaporate. Add liquid and salt, bring to a rolling boil. Cover pot and reduce heat to low, cooking for ~15 minutes, adding more water if needed. You should see tendrils (the germ) uncoil from the quinoa. When cooked but with a bite turn off the heat and remove from burner and let stand for 5 minutes, covered. Fluff with fork.
While quinoa cooks make salsa. Bring tomatillos, onion and garlic to boil in 2 cups of water. Reduce heat and simmer until onion is very tender, 6–8 minutes; let cool. Drain, reserving cooking liquid.
Purée onion mixture with jalapeño, cilantro leaves, vegetable seasoning and 1/2 cup of cooking liquid in a blender, until well combined. Set aside.
Heat a non-stick pan over medium heat, and coat with cooking spray. Crack eggs and cook until whites are cooked and yolk is set (or to your liking).
Divide cooked quinoa into bowls, top with fried egg, avocado and salsa verde. Serve with freshly cracked pepper if desired.
Serves 2-4 (1 cup dry quinoa = ~3 cups cooked) and 2 cups salsa verde
Note on Consomme: I favor kosher vegetables consommes, which tend to have a cleaner ingredient list (ingredients you can identify as food). Mexicans and Latins, I'd avoid knorr suiza, that stuff is loaded with MSG.