Nov 5 2014

Dandelion Quinoa Salad with Poached Eggs

by Kathryn Budig

What a day. I woke up after a horrible 24hrs of allergy hell. I had an appointment at 9am and wasn’t feeling great, so ate very little before I left the house. My 9am appointment turned into 4 appointments, many of which included incredibly grumpy, unhelpful people. By the time I got back to the house I was severely hangry (that’s right angry+hungry= HANGRY!!!). I had swung by the store and saw a beautiful batch of dandelion greens. They’re in season, bitter and fabulous. I often throw them into my morning smoothies, but wanted them for savory purposes. It was lunch time, so I decided a vinaigrette would be appropriate and I’m always trying to get protein per meal, so added the poached eggs. The result—not so hangry anymore. Funny, because my husband and I have a saying—dandelion. It means let it go. Let all of your problems, stress and silliness float away in the wind like the seeds of a dandelion. Or maybe what we meant to say was shut up and eat. Either way, it was delicious and I hope you enjoy!

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1 cup white quinoa, soaked

2 cups veggie broth

1 T ghee (or butter, olive oil)

1 t sea salt


1 bunch dandelion greens, half chopped, half trimmed

1.5 cups cherry tomatoes

1 can cannellini beans, rinsed well

3 cloves garlic, minced

2 T extra virgin olive oil

1 pinch red pepper flakes

2 t sea salt

dusting of fresh cracked pepper

2-3 organic  free-range eggs


for dressing:

1 T extra virgin olive oil

1 T maple syrup

1 T red wine vinegar (I used Lucini’s Pinot Noir Vinegar)

pinch sea salt

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Soak your quinoa for 10 minutes. Drain and place in pot with broth, ghee and salt. Bring to a boil, stir well and then reduce heat and cover for 15 minutes or until fluffy.

Sauté beans and garlic in olive oil over medium-low heat for 10 minutes or until the beans begin to break. Add cherry tomatoes for another 3 minutes and then fold in your dandelion greens. Lightly salt and pepper the mix. Toss well for another 4-5 minutes and set aside.

Bring a small pot of water to a boil. Crack your eggs into individual bowls and gently slip them into the water. Wait for 3 minutes and remove with a slotted spoon. You can place the egg directly onto the individual bowls or into the whole pan.

Mix your dressing ingredients well. Add cooked quinoa to your bean mixture with the dressing. Mix well. Add your poached eggs, whack them to release their beautiful yokes. Salt and pepper to taste and dig in!



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