Mexican Quinoa with Poached Egg


Mexican food. Eggs with runny yolks. Spiciness. Olives. Quinoa. Avocado. If I were one of the Von Trapp children, this would be my own little version of “Favorite Things.” Yes, obviously they’re all food-related. But instead of singing it and risking you running for the hills never to return (my singing voice is far from superb), I’ll just write it instead. And cook it. And leave you with the recipe so you can make it yourself. You might start singing, too. But you’re probably a better singer than I am.

Can it be lunchtime yet? Because I really want to eat this again…

Mexican Quinoa with Poached Egg (serves about 6):
Print this recipe!

  • 1 C quinoa
  • 1/2 t salt
  • 2-3 habanero peppers
  • 1 T olive oil
  • 1 C frozen corn, thawed (or fresh if you can get it!)
  • 1/4 t cayenne pepper
  • 1/4 t cumin
  • 2 avocados
  • 2 tomatoes
  • 1/2 C chopped olives
  • 2 T chopped cilantro
  • Juice of 1 lime
  • 2 eggs


Start by cooking your quinoa according to package directions in water with 1/2 t salt. I cooked one cup of quinoa in 2 cups of water at a simmer for about 15 minutes, until water is absorbed. Fluff it up.


While the quinoa is cooking, sauté the habanero peppers in a little bit of olive oil over medium heat, until just softened.


Once the quinoa was nice and fluffy, I put it in a large bowl and mixed in the corn, habanero peppers, cayenne, and cumin and placed it in the fridge to cool.


While the quinoa mixture is cooling, chop the tomatoes and avocados.


And get poaching your egg. I just took the America’s Test Kitchen Cooking School class on egg poaching and learned a cool new technique. Poach egg in a large skillet instead of a pot. Bring water to a boil with a little vinegar.


Instead of cracking the egg right into the water, crack it into a separate bowl first.


With bowl touching water, gently plop egg into pan. Remove pan from heat and cover.

I love this photo!


After 5 minutes, your egg should be perfectly done. Remove egg from pan and place on paper towel-lined plate. This was my first poached egg with this method and not very pretty, but way easier than anything I’ve done in the past. And I’ve been making poached eggs every day since (seriously addicted) and they keep getting better and better.


When quinoa has cooled, mix in tomatoes, avocados, olives, and chopped cilantro. Squeeze lime over the top and mix in.


And place poached egg on top.


You know what they say… Eggs make everything better! And it’s true. While lots of people may not be totally satisfied with a salad for dinner, put an egg on top and most everyone will be more than happy. Funny how that works.


Then again, this salad was quite excellent on its own and I’ll definitely be eating it sans poached egg for lunch the rest of this week without a single complaint. And I’ll be totally satisfied. I love pretty much any Mexican food, so this was my cup of tea. Packed with avocado and with a nice kick from the habaneros, cayenne, and cumin, I was in a little Mexican heaven. Scratch that, Mexican heaven is where I’ll be on my honeymoon in a couple months. But besides that, this may be the closest I can get! And I take what I can get.


You know, it’s rare to enjoy healthy Mexican food… And also rare to enjoy Mexican food without cheese. And, while I’m the biggest cheese proponent in the universe, sometimes it’s nice to take things to the lighter side. Sometimes. Because, man, I do love me some tacos.


But I also love me an egg that breaks open, oozing yolk all over quinoa. And avocado. Yes, I do love avocado. These are a few of my favorite things…

Do you like putting an egg on it?


23 Responses to "Mexican Quinoa with Poached Egg"

  1. Simply Life says:

    wow, I would never think to combine egg and quinoa but this looks fantastic!

  2. Guitar Guru says:

    Appreciate you sharing, great article post.Really looking forward to read more. Awesome.

  3. Michelle says:

    I love adding a good poached egg to a dish! This looks so healthy and hearty!

  4. That is such a perfectly poached egg! I tried doing one ages ago and failed miserably, but this just looks so pretty and they are great on so many dishes

  5. this sounds awesome. like, all my favorite foods (except olives–blech!). i’ve always wondered how to poach an egg- now i know! 🙂

  6. Taryn says:

    I like putting an egg on EVERYTHING! This looks great, I love recipes like this that are super flavorful but not too highly caloric. Delish!

  7. I’m coming around to quiona… slowly but surely. I loooove a good poached egg though 🙂

  8. Stephanie says:

    WHOA I made a very similar recipe last week: Quinoa with lots of roasted veggies and a baked egg on top (I was too nervous about poaching an egg). It was such a great, filling, high protein, healthy vegetarian dinner. This version looks even more delicious!

  9. Jessica says:

    Now I can’t stop singing, “If you liked it then you should’ve put an egg on it!” I’ll put an egg on just about anything – and this quinoa is definitely egg-worthy. Now I need to go sing some more.

  10. Andreea says:

    beautiful poached eggs! this is the only way I can manage to poach eggs. I actually let it simmer for a few minutes, but I will try removing the pan from heat next time. I have failed miserably at using pots of water 🙁

  11. I have some quinoa in the cupboard that I’d like to make SOON, and I think this is the recipe to try. Sounds just like the kind of breakfast-for-dinner that I’d like to eat.

  12. I love runny eggs on just about everything, but I haven’t tried them on quinoa. And that poached egg looks like a beauty!

  13. You know, I’ve done this with leftover quinoa but never deliberately. Great idea!

  14. Gia Grossman says:

    Quinoa with vegetables is so healthy and the egg adds protein so WINS all around!

  15. peachkins says:

    you had me with the “eggs with runny yolks”…

  16. learn guitar says:

    I really like your writing style, fantastic info , thankyou for putting up : D.

  17. Kelly says:

    Yum, I love quinoa and avocado so I will definitely have to try this- plus I love recipes that give me a few days of lunches after also!

  18. Ben says:

    I like the Mexican twist on this. And of course, who doesn’t like an oozing egg on top of their breakfast? 😀

  19. Shannon says:

    heck yeah 😉 this looks fantastic!!

  20. Love poached egg! The runny yolk adds such a nice richness when it’s broken over a dish :).

  21. emily @ the happy home says:

    oh, gosh! i want to eat all of that! it looks so good!

  22. Katie says:

    Thank you for the tutorial for the poached egg. When I tried the recipe the egg was fantastic, but unfortunately it was the highlight of the dish. This was one SPICY dish! Actually, when I was sauteeing the habaneros I almost smoked my friend and my fiance out of the house. We were all coughing and our eyes were burning like we’d been sprayed with pepper spray or something… I didn’t know this was a result of sauteeing habaneros. Did I do something wrong? Did this happen to you? I tasted the oil once they had cooled and it was so spicy I knew I couldn’t put them the dish. It’s too bad. All the ingredients sounded so delicious together. I think I will play around with it and try it again sometime. Maybe I’ll try a milder pepper next time. Any suggestions? Regardless, thank you for the dinner inspiration.

  23. Maiah says:

    I successfully poached 2 eggs this weekend because of you girls. Just had to let you know 🙂

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