Asian Greens Saute over Quinoa with Soft Poached Egg
1/2 c quinoa, rinsed
1 c water
1 tsp olive oil
1 tsp red onion, finely minced
1 clove garlic, finely minced
1 tbsp garlic snapes, finely sliced
Good pinch smoked paprika
1 tsp rice wine vinegar
A few stalks&leaves each of kale, tatsoi, and bok choy, stalks 1″ dice, leaves kept whole
1 tbsp peanut sauce
1 tbsp minced green onion
Cover rinsed quinoa with cup of water and good pinch of sea salt in a small saucepan with lid. Bring to a boil, reduce to simmer for about 12 minutes, or until seed is slightly translucent and germ curls off like a tail. Meanwhile, for poaching liquid, fill a separate small saucepan with water, a good splash of vinegar and a pinch of salt. Bring to a boil, and reduce to a very low simmer so that the water is almost still. For the greens, heat olive oil in a saute pan over medium heat. Add onion, saute for a few minutes, and add garlic snapes clove, and paprika. Saute until garlic is slowly starting to brown, and deglaze pan with rice wine vinegar. Reduce slightly, and add stalks of greens. Saute a few minutes before adding leaves and salt and pepper. Give a few tosses over heat until just wilted and stalks still have a bite. Toss in green onion and peanut sauce, take off heat, and keep warm while poaching egg. To poach, crack egg into small shallow dish, give water a good swirl, and slowly pour the egg into the center. The vinegar will hold the whites together. Let cook until preferred doneness, and remove with slotted spoon onto paper towel.
To finish, plate greens over bed of quinoa, and place egg on top.