(WPRI) -- Today on The Rhode Show we learned how to make Vegetarian Quinoa with Eggs with Chef Jennifer Chapman from DeWolf Tavern.
- 1 tbsp. extra virgin olive oil, more as needed
- 1 tsp. minced fresh garlic, plus 2 cloves whole
- ½ small red onion; chopped small dice
- 2 cup quinoa
- 3 ½ cup water
- ½ eggplant; chopped medium diced
- ½ Poblano pepper; chopped medium dice
- ½ red bell pepper; chopped medium dice
- 2 tomatoes; chopped
- 2 curry leaves; chopped
- 1/8 tsp. ground fennel
- 1 tsp. honey
- Pinch of nutmeg
- Pinch of mango powder
- Salt TT
- 6 eggs
- 1 tsp. white wine vinegar or white distilled vinegar
- In a sheet tray add the peppers, tomatoes, two garlic cloves and eggplant; toss with oil as needed just to coat. Sprinkle with salt. Bake vegetables at 450 degrees until charred and ¾ cooked through.
- When vegetables are charred, add them to a sauté pan with fennel, honey, nutmeg and mango powder; cook until soft.
- In a sauce pan add the onion with 1 tbsp. of oil and cook until soft, add minced garlic then add quinoa. Toss to coat then add water. When quinoa has absorbed ¾ of the water add the vegetables. The quinoa is done when it has absorbed the water and is no longer crunchy. Add salt to taste. Hold and keep warm.
- In another sauce pan add water halfway. Bring the water to a boil then down to a simmer, add 1 tsp. of vinegar to the water. Working with the eggs, one by one, break or crack each egg onto a saucer, ramekin, small cups, or bowls. We're doing this for two reasons: So you won't break the yolk and it prevents adding bad eggs. Place all cups of eggs so that they are convenient to the stove. Slip eggs carefully into slowly or gently simmering water by lowering the lip of each egg cup 1/2-inch below the surface of the water.
- Set a timer for exactly 3 minutes for medium-firm yolks. Adjust the time up or down for runnier or firmer yolks. Cook 3 to 5 minutes, depending on firmness desired. You can test for softness/firmness by lifting an egg on a spoon and gently pressing a finger on the yolk.
- Remove from water with slotted spoon. Remove each egg in succession after they have each cooked for the doneness you want. NOTE: Keep track of which egg went into the water first and remove in the same order.
- Serve on each plate 1 cup of quinoa and then top with 1 poached egg. Breakfast is served!
- Tip on poaching: If the water is too cool, the egg will separate apart before it cooks. If your water is too hot, you will end up with tough whites and an over-cooked yolk.
- Mango powder can be found online or at an Indian grocery store, there's one in Providence.
About the Restaurant:
259 Thames St.
Brisol, R.I. 02809
Open Seven Days a Week:
- Breakfast: 7 a.m. - 12 p.m.
- Full Menu: Monday - Saturday: 12 p.m. - 10:30 p.m.
- Full Menu: Sunday: 12 p.m. - 9:30 p.m.
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