This dish is in-grain-ed in my soul forever…

Nothing beats mixing up the day-to-day peanut butter cinnamon overnight oats with a hearty Saturday brunch full of grains, veggies and spices. After an extremely fun-filled, social and a bit too pricey Fourth of July weekend, Bex was in for some down time this weekend.

Laundry, cleaning, cooking, baking and more all made for a mental health day that was much needed. This dish right here really kicked it off to a good start. It’s easy and bound to impress a guest, so try it out for a little brunch date in the near future!

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Southwest Quinoa, Spinach & Poached Egg Dish


  • 1 cup quinoa, uncooked
  • 1 cup brown rice, uncooked
  • 1/2 cup black beans, cooked
  • 1/4 cup red bell pepper, chopped
  • 1/2 cup canned corn
  • 1 tbsp. capers
  • Paprika
  • Cilantro
  • Parsley
  • 1/2 cup spinach leaves
  • Briannas Chipotle Cheddar dressing to taste
  • Egg(s)


Take 1 cup of uncooked quinoa and 2 cups of water. Bring to a boil in a medium saucepan. Reduce heat to low, cover and simmer until tender and most of the liquid has been absorbed, which will be about 15 to 20 minutes.

Meanwhile, cook 1 cup of brown rice and 1.5 cups of water. Bring to a boil, then reduce heat to medium-low, cover pot, and simmer until liquid is completely absorbed and rice is tender. Both the quinoa and rice should be done around the same time.

Cook black beans the night before and saute 1/2 cup in medium saucepan with paprika, cilantro, parsley, capers, chopped red pepper, corn, and spinach for about 10-12 minutes. Add in quinoa and rice and mix together with Chipotle Cheddar dressing to liking.

Poach an egg or two depending on amount of guests. To assemble dish, simply spoon a cup of grain mix on plate and top with egg. Bon appetit!


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