Red Quinoa with Chicken, Edamame, Carrots and Semi-poached Egg

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Sorry for not having the prettiest photo of this dish but I guess that in my hunger, I just slopped everything onto my plate and snapped a shot after I had taken a bite. Oops.

Anyway, I must first tell you the benefits of eating this ugly dish:

  1. Quinoa is high in protein and low in carbohydrates, making it perfect for vegans and vegetarians who are not consuming enough proteins. It is also low in calories! The above shows 1/4 cup which has 42 calories (8g of carbs, 1.5g of protein and 55mg potassium
  2. Lacks gluten so it’s beneficial for those who have endometriosis and naturally, those who are gluten-intolerant
  3. Is delicious

So why red quinoa and what differentiates it from the normal yellow ones? Apparently, none except colour so if you eat with your eyes, it’s important to have some sort of contrast. I find that quinoa cooks a bit longer than rice but you can definitely cook it in a rice cooker. The recipe serves 1.


  • 1/4 cup quinoa
  • 1 chicken thigh, cubed
  • 1 egg
  • 2 cloves of garlic, minced
  • 1 shallot, finely chopped
  • 1/2 carrot, diced
  • 1/4 cup boiled edamame
  • salt and pepper to taste


  1. Boil the quinoa in 3/8 cup of water or stock for 15-20 min and then let it stand for 5 min
  2. While the quinoa boils, heat some oil in a large frying pan and then fry the shallots till translucent
  3. Once the shallots are cooked, add in the garlic and continue to fry them till golden brown
  4. Add in the carrots, followed by the chicken
  5. When the chicken is slightly cooked on all sides, add in about 1 cup of water and simmer till carrots are cooked to your desired texture
  6. Toss in the edamame and then dish out the items into the pot of quinoa, leaving the gravy behind in the pan
  7. There should still be sufficient gravy/stock in the pan to semi-poach the egg
  8. Turn the flame to small and make sure that the remaining gravy does not bubble
  9. Crack the egg in and when the bottom turns white, bast the top of the egg with the gravy
  10. While the egg is cooking, fluff up the quinoa, vegetable, chicken mix
  11. Once the egg is cooked to your preferred doneness (it should be completely white from the top but cook it longer than 2 minutes if you want the yolk completely cooked), serve the quinoa onto a plate and place the egg on top before pouring the liquid onto the quinoa mixture

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