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Pear Confit and Red Quiona Salad with a Poached Egg

Two and a half weeks ago I found myself exploring one of my favourite cities, New York.  Maybe it’s because of where I am in my life – constantly on the go, definitely hustling, and really really food focused (can you tell?!) – that I am completely obsessed with NYC. I think it’s mostly the fact that the city really does never sleep and that there is always something exciting happening.

When I told my friends I was going there everyone had amazing suggestions, which naturally all revolved around eating and drinking (I clearly hangout with the right people!). The amount of delicious food I consumed is still overwhelming to think about. One of the healthier food choices I made while I was there was a salad from Hudson Clearwater – a quaint restaurant in West Village with no sign in front and was what seemed like a hot spot for locals.

As we know, I am not a salad person but the salad I ate at Hudson Clearwater was arguably just on the cusp of being a salad; I would almost even call it a quinoa bowl as there is much more quinoa than there are greens. It can also be eaten as a full meal (I usually struggle justifying having a salad for dinner so that is big of me to say!).  So I had to recreate this healthy dish.  The greens and the quinoa compliment each other so well and the addition of the pear confit adds a sweet touch to this dish.  I am totally a texture person so the crunch the almonds add help complete the salad. 

I guess until I move there I’ll have to live with bringing the littlest bit of NYC into my kitchen, I suggest you do the same!

Pear Confit and Red Quinoa Salad with a Poached Egg
Serves 4
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 1.5 cups red quinoa
  2. 3 cups vegetable stock
  3. 1.5 cups swiss chard
  4. 1.5 cups kale
  5. 1/2 cup almond silvers
  6. 2 or 3 large anjou pears, sliced thinly
  7. 2 tablespoons oil
  8. 1 tablespoon brown sugar
  9. Desired amount of asiago cheese
  10. 4-6 eggs (depending on how many dishes you're making)
  11. 1/2 cup vinegar
  12. Salt and pepper to taste
Instructions
  1. Cook red quiona as per package instructions (usually 1:2 quinoa to liquid ratio) in a pot. I usually use a stock instead of water for more flavor (hence the veggie stock in the ingredient list).
  2. In a medium pan, heat oil, sugar, and pears over low heat for 10-15 minutes (until pears are soft and shrunken). Remove from heat and let cool.
  3. Cut swiss chard and kale into bite sized strips.
  4. Once your quinoa is done cooking, add in pears, almonds, swiss chard, and kale. Mix well.
  5. Poach your eggs the way you like or if you don't have a specific method use this: bring water and vinegar in a large pot to a slow boil and stir the water in a circular motion. Crack one egg into a small dish or spoon and gently place it into the water, repeat per egg. Remove after 2-4 minutes (depending on desired done-ness).
  6. Plate your quinoa, add your poached egg and cheese.
Notes
  1. Can serve 4-6 depending on your portion sizes.
  2. I like to use the egg yolk as my "dressing" but if you wanted you could use the remaining oil and sugar sauce from your pear confit.
Adapted from Hudson Clearwater - NYC
Adapted from Hudson Clearwater - NYC
Samantha Potter http://samantha-potter.com/

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