By Madeleine Ignon | April 11, 2011

Photo: Madeleine Ignon

Today I woke up to a chilly San Francisco morning, a gray day after a week of sun. The weather lately gives me a funny in-between feeling-some days feel like pure spring and some feel like we never left winter. Crossing the Golden Gate Bridge on Thursday, the sun was out and shining but a crisp cold wind was tossing up hair and hats, making bikers swerve on their paths and chopping up the waves underneath. Ahh, the bay.

So…after a long week of work, I relished sleeping in and lazily preparing my first real meal of the day. As I do most weekend mornings, I craved eggs, but I wanted something heartier and healthier than the usual brunch fare since I’d been eating a lot of junk on-the-go during the week. I found this dish extremely satisfying because of the combination of proteins (quinoa is an easy-to-digest, complete protein), the greens, and the sweetness from the onions.

(A note on poaching the eggs: I used a couple of silicone egg poacher dishes, since I wouldn’t know the first thing about proper poaching without them, but they are not necessary if you know how.)

Warm Quinoa Salad with Spinach, Poached Eggs, and Caramelized Onions Recipe

Servings: 1


  • 1 cup quinoa
  • 2 cups vegetable stock
  • 4 tbsp olive oil
  • 1/2 white onion, slivered
  • 1/2 tsp honey
  • 2 eggs
  • Roughly 3 cups spinach
  • Salt and pepper


1. In a medium saucepan, combine the quinoa and vegetable stock over medium-high heat. Bring the mixture to a boil, then reduce to a simmer. Cover and cook for 10-15 minutes, or until all the moisture has absorbed into the grain. Remove from the heat and season with salt and pepper to taste. Set aside.

2. Heat a medium-sized skillet over medium heat and add 2 tablespoons olive oil. Add the onions and sautee until browned, about 15-20 minutes. After 10 minutes, add the honey. Remove from the heat, set aside.

3. Heat up a deep pan of water to poach the eggs. Bring the water to a boil, then add the eggs (with a dab of olive oil at the bottom of the poacher dishes if you're using them) and cover. The eggs take about 5 minutes to cook all the way through.

4. When the quinoa is almost ready and the onions are almost browned, sautee the spinach. Heat a medium-sized skillet over medium heat. Add the remaining 2 tablespoons olive oil. Add the spinach and cook until limp, about 3-5 minutes. Season with salt and pepper to taste.

5. Combine the onions, spinach, quiona and eggs. Season with sea salt and pepper.

More about: , , , ,

You Might Also Like:

Featured Recipe

More Recipes

Meet the Team

About The Team

Whether it’s finding the best goat tacos in LA, spotting a well-worn vintage bag in Sweden, or interviewing the “crab man” selling seafood on a corner in Harlem, we tell stories seen from Chef Marcus Samuelsson‘s point of view. strives to create conversations about food, nutrition, culture, art, and design. We want to find Read More


Streetbird Rotisserie
Marcus’ Bermuda
Eatery Social Taqueria
Red Rooster Harlem
Ginny’s Supper Club
Uptown Brasserie
American Table Cafe and Bar
Kitchen and Table
American Table Brasserie and Bar
Marc Burger