Zoodles with Quinoa and Poached Egg

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Servings: 4 Prep: 30 min Dairy Free Gluten Free Pescetarian Vegetarian Stovetop Added 5 months ago Updated 5 months ago

Missing nutrition data for: Cherry Tomatoes, Fresh Oregano, Extra Virgin Olive Oil, Sea Salt, Ground Black Pepper, Crushed Red Pepper Flakes

Ingredients

4 cloves garlic

4 zucchinis

10 ounces cherry tomatoes ⚠

2 teaspoons fresh oregano, or mixed herbs ⚠

3 cups cooked quinoa

2 tablespoons extra virgin olive oil ⚠

sea salt, to taste ⚠

ground black pepper, to taste ⚠

4 eggs

1 tablespoon apple cider vinegar

crushed red pepper flakes, to taste ⚠

Instructions

1. Peel and crush garlic. Spiralize zucchini. Halve cherry tomatoes. Roughly chop oregano.

2. Divide the cooked quinoa onto plates.

3. Heat half the oil in a pan on medium heat.

4. Sauté the garlic for 1-2 minutes. Add the zucchini noodles (zoodles), and cook for another 3-4 minutes, stirring often.

5. Towards the end of cooking, season with salt and pepper and half of the oregano.

6. Add the zoodles onto the plates.

7. In the same pan, heat the remaining oil and cook the cherry tomatoes for 2-3 minutes. Season with salt, pepper, and remaining oregano. Add to the quinoa and zoodles.

8. Fill a pot with 4 inches of water and bring to a boil.

9. Add apple cider vinegar and reduce to a simmer, not a boil, which will cause the eggs to break apart.

10. Break each egg individually into a small bowl and then tip carefully into the water one by one, bringing together the white with a spoon if necessary.

11. Cover and cook for about 3-4 minutes or until yolks are cooked to the desired consistency. Remove with a slotted spoon and serve.

12. To serve, top the zoodles with a poached egg and season with chili flakes and black pepper.