Spiced Quinoa Risotto with Spinach & Grilled Eggs
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Prep: 10 mins
Cook: 30 mins
Quinoa is a kind of cereal, although not really a grass. Handy tip: always give yours a good rinse before you cook it, it's natural coating can make it taste a bit bitter.
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493 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • A bag of quinoa
  • 1 onion
  • 1 tbsp The Colonel's Mild Curry Spice Mix
  • A tin of coconut milk
  • 2 large handfuls of baby leaf spinach
  • 2 eggs
  • A handful of flat leaf parsley
  • A punnet of cherry vine tomatoes
From your kitchen
  • 1 tbsp olive oil
  • Sea salt
  • Freshly ground pepper
You'll need
  • Sieve
  • Pan with a lid
  • Frying pan
  • Bowl
Step by step this way
  • 1.

    Preheat your oven grill to high. No grill? Just set your oven to its highest setting.

  • 2.

    Pop your quinoa into a sieve. Rinse till the water runs clear. Set a lidded pan over medium heat. Add your quinoa. Pour in enough water to come 1cm above the quinoa. Cover. Cook 20 mins or till all the water is absorbed.

  • 3.

    Set a frying pan over a high heat. Peel and thinly slice your onion. Add 1 tbsp olive oil to your pan. Swirl the onion through with a pinch of salt. Lower heat. Sizzle till meltingly tender. Fold 1 tbsp curry powder through. Mix in the coconut milk. Take off the heat. When the quinoa has cooked, take off heat. Leave the lid on. Let it steam a further 5 mins.

  • 4.

    Halve your tomatoes. Pop into a bowl with a pinch of salt. Get your hands in there and give it a good mix, till it's all juicy and lovely. Finely chop your coriander. Set aside.

  • 5.

    Once the quinoa has steamed, add it and the spinach to the curried/coconut onion mix - or vice versa (whichever pan is biggest and oven-proof). Or divide between two oven proof dishes or frying pans. Simmer and stir just till the spinach has wilted. Taste. Season and/or add more curry powder if needed.

  • 6.

    Make two little nests - one for each egg. Crack an egg into each nest. Pop the pan(s) under the grill (on the top shelf) and cook till the eggs are set to your liking.

  • 7.

    Mix the chopped parsley through the tomatoes. Serve alongside the your lovely Spiced Quinoa Risotto with Grilled Eggs.

  • 8.

  • Tip

    Spice, spice, baby
    Use the remaining curry powder to make a stunning salad dressing or dip. Simply mix through a pot of natural yogurt, adding and tasting as you go. See our Broccoli Pakora with Curried Yogurt recipe online www.abelandcole.co.uk/recipes (search for 'curry') to inspire you.