Quinoa and Eggs

Chef Chris Crary shares his recipe

When you imagine a power breakfast, you might picture a few industry suits talking business over a platter stacked with breakfast meats, omelets, and a biscuit or two. But there’s another way to power up for the day that doesn’t include a morning food coma—or a tie. Chefs Tony DiSalvo and Chris Crary (who you might remember from the last season of Top Chef) feed heath-conscious brunch guests at the Viceroy’s Whist a hearty helping of quinoa and eggs, a dish that happens to be filling and nutritious. Quinoa, originally cultivated by the Incans, is a super grain that’s high in fiber, rich in protein, and gluten-free. Seasoned with orange zest and agave nectar and served with sautéed spinach, roasted squash, and a poached egg, the combo makes for one complete breakfast. 

Quinoa + Eggs


For the quinoa:
1 cup Organic red quinoa
2 cups water
1 stick cinnamon
1 Thai chili
1 orange, zested
1 teaspoon salt

For the Orange Glaze:
1 cup orange juice 
2 ounces agave nectar  

For the Squash:
1 cup butternut squash, diced, 1/2″
2 tablespoons olive oil  
1 teaspoon salt
1/3 teaspoon chili flakes 


For the Quinoa:
Bring all ingredients to a simmer and cover. Cook until quinoa pops open. Remove from heat and reserve.

For the Orange Glaze: Reduce to a syrupy consistency over low heat.

For the Squash: Season squash with salt, pepper and olive oil and roast on a sheet pan at 350F.

To Serve:
8 Eggs  
2 tablespoons white vinegar
2 tablespoons olive oil
8 ounces spinach Spinach

Bring two quarts of water to a simmer and add 2 tablespoons white vinegar. Add 8 eggs and poach to desired doneness. Preferably about three minutes for a nice warm, but runny yolk.

Heat a sauté pan and add 2 tablespoons olive oil. Sauté spinach until wilted, add squash and quinoa. Season and toss.

Divide in to 4 bowls and top with poached eggs. Drizzle with orange reduction. Yield: 4 Servings