Cheesy Broccoli Quinoa with Sriracha and Poached Eggs

I’m constantly on the lookout for new meatless recipes and while I mostly want them to be healthy – so, mac and cheese doesn’t count – if they do happen to be made with a cheesy sauce, they also need to be loaded with veggies and protein.  It’s sort of a head game I play with myself.  I’ve made Annie’s cheesy broccoli quinoa casserole a handful of times in the past year and we’ve seriously loved it every single time.  It certainly fits my criteria.

Cheesy Broccoli Quinoa with Sriracha and Poached Eggs

The recipe makes about 8 servings and I’ll usually eat it for a bunch of lunches during the week as well but I got a fierce hankering for poached eggs last week that I couldn’t knock.  I had some of this quinoa left in the fridge and though I hadn’t ever eaten it for breakfast before, I figured what the hell?

Cheesy Broccoli Quinoa with Sriracha and Poached Eggs

I mixed a teaspoon of sriracha in my warmed up quinoa, poached a couple of eggs (using this tutorial), and squirted some more of the spicy stuff on top before popping that gorgeous egg open and digging in.  I kid you not – the thought of this breakfast got me through a Saturday morning workout that I thought was going to break me.  This was so so satisfying!  Creamy and spicy quinoa underneath a couple of runny eggs?  I may never make this quinoa without the sriracha and poached eggs again!

Cheesy Broccoli Quinoa with Sriracha and Poached Eggs

Total Time: 1 hour

Yield: 8 servings

A perfect brunch recipe, this quinoa with poached eggs would be equally as excellent as breakfast for dinner.

Ingredients

    For the quinoa:
  • 1 ½ cups quinoa
  • 1 head broccoli, cut into small florets
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 2 shallots, diced
  • ¼ tsp garlic powder
  • ¼ tsp dry mustard or ½ Dijon mustard
  • ¼ tsp cayenne pepper
  • 2 cups milk
  • 8 oz sharp cheddar cheese, shredded
  • Salt and pepper, to taste
  • 2 cups shredded or chopped cooked chicken
  • For serving:
  • Sriracha sauce
  • 8 poached eggs

Instructions

  1. Cook the quinoa according to package directions.
  2. Meanwhile, preheat the oven to 400° F. In a small saucepan, melt the butter over medium-high heat and whisk in the flour, shallots, garlic powder, mustard, and cayenne pepper. Cook for 1 minute then slowly whisk the milk in until no lumps remain. Bring the mixture to a simmer and allow the milk to bubble and thicken, about 5 minutes. Turn the heat to low and stir in the cheese, a handful at a time. Season with salt and pepper.
  3. In a very large bowl, stir the quinoa, broccoli, chicken, and cheese sauce together until well-blended. Lightly grease a 13x9-inch casserole dish and pour the quinoa mixture into the dish, smoothing out the top with a spatula. Bake for 20-25 minutes, until the top is lightly browned.
  4. As you serve the quinoa, stir some sriracha into each serving, to taste. Top each quinoa serving with two poached eggs and serve hot.

Source

Smells Like Home original | quinoa recipe adapted from Annie's Eats

http://www.smells-like-home.com/2014/03/cheesy-broccoli-quinoa-with-sriracha-and-poached-eggs/

Cheesy Broccoli Quinoa with Sriracha and Poached Eggs

  • Prep Time: 10min
  • Cook Time: 15min (quinoa) + about 30min (casserole) + 10min (eggs)
  • Yield: 8 servings

Ingredients

For the quinoa:
1 ½ cups quinoa
1 head broccoli, cut into small florets
3 tbsp unsalted butter
3 tbsp all-purpose flour
2 shallots, diced
¼ tsp garlic powder
¼ tsp dry mustard or ½ Dijon mustard
¼ tsp cayenne pepper
2 cups milk
8 oz sharp cheddar cheese, shredded
Salt and pepper, to taste
2 cups shredded or chopped cooked chicken

For serving:
Sriracha sauce
8 poached eggs

Instructions

  • 01

    Cook the quinoa according to package directions.

  • 02

    Meanwhile, preheat the oven to 400° F.  In a small saucepan, melt the butter over medium-high heat and whisk in the flour, shallots, garlic powder, mustard, and cayenne pepper.  Cook for 1 minute then slowly whisk the milk in until no lumps remain.  Bring the mixture to a simmer and allow the milk to bubble and thicken, about 5 minutes.  Turn the heat to low and stir in the cheese, a handful at a time.  Season with salt and pepper.

  • 03

    In a very large bowl, stir the quinoa, broccoli, chicken, and cheese sauce together until well-blended.  Lightly grease a 13×9-inch casserole dish and pour the quinoa mixture into the dish, smoothing out the top with a spatula.  Bake for 20-25 minutes, until the top is lightly browned.

  • 04

    As you serve the quinoa, stir some sriracha into each serving, to taste.  Top each quinoa serving with two poached eggs and serve hot.

Smells Like Home original | quinoa recipe adapted from Annie’s Eats

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  • Carol at Wild Goose Tea
    March 30, 2014 at 4:15 PM

    I think this looks delicious. My first reaction was—this is kind of an odd combo. Mmm. But you know, its actually kind of like a quiche with the quinoa taking the place of the crust flavor.

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