Cooked quinoa and spinach warmed with Baharat spice, topped with poached eggs and a tahini-lemon sauce. A Middle Eastern breakfast bowl in 15 minutes.
Have you cooked with Baharat? It is a warm Middle Eastern spice blend, somewhere between garam masala and ras el hanout, and it turns a simple bowl of quinoa and spinach into something you actually want to eat for breakfast. The quinoa gets warmed in a pan with Baharat and salt. The spinach goes in the same pan with more Baharat and oil. Poached eggs on top. Tahini sauce drizzled over everything, sharpened with lemon juice.
I started making this as an alternative to the same eggs-and-toast routine, and it has not left the rotation since. The tahini and lemon pull the quinoa and spinach together into a cohesive bowl. Without the sauce, it is a collection of good ingredients. With it, it is a meal.
How to Make Spiced Quinoa with Poached Egg
Warm the Quinoa with Baharat
Use pre-cooked quinoa. Heat it in a nonstick pan with a pinch of salt and Baharat, stirring for about a minute until the spice is fragrant and distributed. Remove to serving plates.
In the same pan, add a teaspoon of olive oil and the spinach with another pinch of salt and Baharat. Stir for one minute until wilted. Place on top of the quinoa.
Poach the Eggs and Make the Sauce
Use fresh eggs at room temperature for the cleanest poach. Simmer water gently, not a rolling boil. Crack each egg into a small bowl first, then slide it into the water. Three to four minutes for a runny yolk.
While the eggs poach, mix tahini with lemon juice and water, a tablespoon at a time, until it reaches a pourable consistency. Season with salt. Drizzle over the assembled bowl and serve immediately.
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Spiced Quinoa, Spinach and Poached Egg with Tahini Sauce
Total Time: 15 minutes
Yield: Serves 2
Diet: Omnivore, Vegetarian
Description
A protein-packed breakfast bowl with spiced quinoa, spinach, a perfectly poached egg, and a creamy tahini sauce. Great for a quick and healthy start to your day!
Instructions
- Heat a nonstick pan on medium heat, add cooked quinoa, a pinch of salt and baharat, stir for 1 minute. Remove to two serving plates.
- Using the same pan, add a teaspoon of oil, spinach, a pinch of salt and baharat, stir for 1 minute. Remove to two serving plates.
- Break an egg into a small sauce bowl or ramekin. Bring a small pot of water to a boil and lower to a gentle simmer. Use a wooden ladle to stir the water to make swirls. Quickly bring the bowl of egg close to the surface of the simmering water and gently pour into the water. Gently stir the outer flow of water with the ladle to shape the egg. After 2 minutes, gently remove the egg with a slotted spoon onto a plate. Repeat with the second egg.
- Serve with a dollop of tahini sauce (or thick yogurt).
- Tahini Sauce
- Mix all ingredients well. Adjust consistency to that of thin mayonnaise by adding more water if needed.
Notes
- For perfectly poached eggs, ensure your eggs are at room temperature and the water is gently simmering, not boiling.
- If you don’t have baharat, a blend of cumin, coriander, and cinnamon makes a good substitute.
- Leftovers can be stored separately (quinoa, spinach, and eggs) in airtight containers in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Stir-Frying
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 5
- Sodium: 300
- Fat: 20
- Saturated Fat: 4
- Unsaturated Fat: 14
- Carbohydrates: 50
- Fiber: 5
- Protein: 20
- Cholesterol: 200
Frequently Asked Questions
What is Baharat?
A warm spice blend common in Middle Eastern cooking, containing cinnamon, cumin, coriander, black pepper, paprika, cardamom, nutmeg, and cloves. If unavailable, a mix of equal parts cumin, cinnamon, and paprika approximates it.
Can I use a different grain?
Couscous, bulgur, or brown rice all work. Quinoa holds its texture well when reheated and absorbs the Baharat nicely. Whatever you use, cook the grain ahead.
How do I make the tahini sauce pourable?
Tahini from the jar is thick. Add lemon juice and water a tablespoon at a time, stirring after each addition. It will seize before it smooths out. Keep adding water until it drizzles from a spoon.
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