Popped Quinoa a la Spabettie

When I saw this on recipe on Kristina‘s blog, I wanted to try it immediately.  I’m not usually an egg lover, but this looked abso-flippin-lutely delicious.  I’ve made the recipe a couple of times since, and it is irresistible.   I love the rustic presentation, and there are few things more savory than a perfectly runny yolk.

The method is pretty simple:

1. Take cooked quinoa, place in a pan over medium-high heat cook for a few minutes

2. Make one or two wells in the quinoa “disk” and drop in an egg or two

3. Cover and let it sit for about 4 minutes, until the egg white is set.

4. Sprinkle shredded cheese on top and cook until cheese is melted.


I made this for my parents the other night and finally got around to taking decent pictures of the meal, which truly deserves to be properly photographed.

With mozzarella, parmesan, and pepper

For the parents: A salad with tomatoes and olives (the wrinkly tomatoes ^ are my mother’s favorite)

For me: Quinoa+ Egg with vegan parmesan; salad with perfectly ripe, juicy peach slices

The quinoa is absolutely delicious prepared this way, as it gets crispy and delicious on the bottom.


Top with sauteed or roasted tempeh or tofu and use daiya or your favorite vegan cheese (The original version used Soy Kaas, actually.)


3 thoughts on “Popped Quinoa a la Spabettie

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