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Poached Egg Power Salad

Poached Egg Power Salad

The Poached Egg Power Salad is a nutritious and satisfying meal that combines fresh greens, fluffy quinoa, and perfectly poached eggs, all drizzled with a zesty lemon dressing. It's designed to provide a balance of flavors and textures, making it a delightful main dish for lunch or brunch.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings servings
Course: Main Course
Cuisine: American
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 2 cups cooked quinoa (white or tri-color)
  • 4 cups baby kale or spinach
  • 4 large farm-fresh eggs
  • 1 cup cherry tomatoes (halved)
  • 1 medium English cucumber (sliced)
  • 1 large ripe avocado (sliced)
  • 2 tbsp fresh parsley or chives
  • 3 tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • Sea salt and black pepper to taste
  • 1 tbsp white vinegar (for poaching, optional)

Method
 

  1. Fluff the pre-cooked quinoa with a fork and place it in a large mixing bowl. Add the baby kale or spinach to the bowl.
  2. Slice the cherry tomatoes, cucumbers, and avocado. Toss the tomatoes and cucumbers into the bowl with the quinoa and greens, saving the avocado for the final assembly.
  3. In a small jar or bowl, combine the olive oil, lemon juice, Dijon mustard, salt, and pepper. Shake or whisk until emulsified. Pour half of the dressing over the vegetable and grain mixture and toss well.
  4. Fill a deep skillet with about three inches of water and add a tablespoon of white vinegar. Bring to a gentle simmer over medium heat.
  5. Crack one egg into a small ramekin. Create a whirlpool in the simmering water and drop the egg into the center. Repeat for the other eggs. Cook for 3-4 minutes until the whites are set but yolks remain soft.
  6. Divide the dressed quinoa and vegetable mixture into four bowls. Top each with slices of avocado and a poached egg. Drizzle with remaining dressing and sprinkle with fresh herbs, salt, and pepper.

Notes

For best results, use the freshest eggs possible. Store the salad base and dressing separately if preparing in advance.