(Politically Incorrect?) Quinoa Egg Dish

Happy Monday morning my darlings!
soft boiled egg and quinoa
I know, right? Worst. Title. Ever.
But seriously, I couldn’t figure out what to call it. It is what it is – quinoa. egg. dish.
It is also a supremely satisfying veggie-friendly simple supper that was D-vine! That’s right. It’s light, airy and yet total comfort food. 
Speaking of quinoa, have you heard all the kerfuffle around this super food? If not, read this or this or this or this or this
roasted butternut squash and onion
The gist: Quinoa falls into the same politics as fair-trade food. Fair trade does no one any good except the affluent first world consumer. It makes us feel like we’re helping out “those poor farmers” in the 3rd world, yet what it really does is entrench their economies – and by extension, means of living & often quality of life – on 1st world whims and tastes. Moreover, it makes whatever the product – coffee, chocolate, quinoa, etc… – much too expensive for the average grower to buy him or herself, thereby extracting local and traditional ways of eating and nutrition, forcing them further into poverty. And of course, to even get certified or obtain some form of protectionism – such as fair trade or organic – farmers need to be able to meet certain criteria. This process is incredibly expensive and timely, so it really only minimally benefits a particular class of farmer; The poorest of producers don’t even get the chance to qualify – again, forcing them into more poverty.
So,  after all that, now I give you a recipe with quinoa. What are your feelings on the subject?

Quinoa Egg Dish

Cook Time 45 mins
Total Time 45 mins
Servings 4 servings


  • 4 Pastured Eggs soft boiled.
  • 1 C Uncooked Quinoa soaked and rinsed if necessary.
  • 1 C Chicken or Veggie Stock.
  • 1 C Water.
  • 1 Tsp Cumin.
  • 1 Lemon for Juice.
  • 1 Medium Sized Butternut Squash peeled and diced.
  • Half an Onion peeled & sliced.
  • Couple of Sprigs of Rosemary.
  • 1 Batch Kale Chips.
  • Half an Apple cored and diced, tossed in half of the lemon juice.
  • Small Handful Shaved Pecorino Romano or similar salty cheese.
  • Good Quality Extra Virgin Olive Oil.
  • Good Quality Balsamic Vinegar.
  • Coarse Sea Salt & Fresh Cracked Black Pepper.


  • Pre-heat your oven to 450 degrees F and lightly spray a baking pan with non-stick spray.
  • Toss the squash, onion and rosemary in the pan with a good helping of olive oil and salt and pepper to taste. Make sure all the squash pieces are good and coated. Arrange as best you can as one layer in the pan and roast in the oven 20 - 30 minutes or until squash is fork tender. Shake the pan a couple of times during cooking to get a bit of color on those bad boys. Remove from the oven and set aside.
  • As the squash roasts, place the stock, water, cumin, big pinch of salt and half the lemon juice in a medium sized stock pot. Bring to a boil over high heat. Add the quinoa. Cover and reduce heat to low to simmer for 12-15 minutes or until the liquid has been absorbed. Remove from the heat and let sit for 10 minutes. Fluff with a fork and set aside.
  • In a jar, shake 1/2 C of olive oil, 1/4 C of balsamic vinegar and a good helping of salt and pepper. Taste - adjust accordingly. You want the dressing to be slightly more acidic than you think.
  • Now assemble! Discard what's left of the rosemary sprig and crumple the kale chips into the waiting squashy onion mixture along with the quinoa, apple and cheese. Toss with a few Tbsp of the emulsified dressing. Place the eggs along side and serve.
  • Eat.
Tried this recipe?Let us know how it was!


Seriously – how do you feel about quinoa? The politics or the food?


This post is linked up with The Hearth & Soul Blog Hop via The 21st Century Housewife; Tasty Tuesdays; Scratch Cookin’ Tuesday; Tuesday Talent Show; Slightly Indulgent Tuesday; Cast Party Wednesday; Whole Foods Wednesday; Frugal Days, Sustainable Ways; What’s In The Box?; Simple Lives Thursday; Showcase Your Talent Thursday; Full Plate Thursday; Fresh Bites Friday; Fight Back Friday; Foodie Friday.

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