Wine is one of my favorite things. White wine, meh for drinking, but YUM for cooking. I love using it in stir fry recipes and as a meat marinade for Husband. This evening’s salad is an adaptation from this recipe - both are mighty tasty.
1 cup tri color quinoa (Trader Joe’s has this - but really any quinoa will do)
1 1/2 cups vegetable broth
3/4 cup dry white wine (separated)
2 tablespoons earth balance
A whisper of olive oil
1 cup of button mushrooms, halved
5-6 scallions,white ends to light green only - chopped
Salt and freshly ground Pepper
2 cloves garlic
3 cups spring mix (or whatever greens you like - tuscan kale would be good with this too and I think next time, I’ll use some edible flowers for color)
1/4 cup of goat cheese, crumbled (or however much you like)
3-4 eggs (or however many you want)
Mix together your quinoa, vegetable broth, and 1/2 cup of wine in a small saucepan or pot on the stove. Bring to a boil. Lower the heat and cover - let the mixture simmer until the water is absorbed (usually takes about 15 minutes).
In a separate saucepan, bring water to boil for your poached eggs.
While the quinoa is cooking, use the olive oil to grease your skillet, add butter and when both are warm, add mushrooms, scallions, garlic and wine. Sauté until softened and fragrant. Add salt and pepper to taste (though I didn’t add any).
Combine the mushroom mixture with the quinoa and set aside.
As your eggs cook, plate your salad leaves, and scoop out the mushroom / quinoa mixture - place it atop the salad. Sprinkle with goat cheese. When your eggs are poached, place them on the salad and sprinkle with a bit more fresh pepper.
Thanks to Goboroot for the inspiration!