How’s that for a weird combo?! And no, I’m not going to apologize for the crappy photo–maybe in a few months or years I’ll have time for real food photography again, but right now, a quick snap on my phone will have to do.
We threw together this quick kale and quinoa pilaf using stuff from our CSA tonight and it was amazing. Eric was surprised by how much he enjoyed it, given how much he usually dislikes kale!
My mom used to make homemade pizza for her and my dad on Friday nights growing up (my sister and I were too picky to enjoy anything that gourmet) 😛 One of her favorites was a caramelized onion, spinach, pine nut and gorgonzola pizza. The smell of onions and greens cooking on the stove takes me right back to those cozy weekend evenings.
Obviously quail eggs are a bit of a specialty product, so if you don’t have any on hand or don’t want to buy them, I’d substitute 1-2 fried chicken eggs per person instead. The flavor isn’t too different at all–quail eggs are just a little richer and yolkier. Bon appetit!
Quinoa & Kale Pilaf with Quail Eggs (Gluten-Free & Vegetarian)
Serves 2
Ingredients:
- Olive or coconut oil, for cooking
- 1/2 onion, roughly chopped
- 2-3 c. kale, destemmed and cut into ribbons
- 2 c. cooked quinoa
- 1/3 c. chopped walnuts
- A dozen quail eggs
- Shaved parmesan, for topping
Instructions:
- Heat the oil over medium heat. Add the onion and kale together, sautéing until the onion is translucent.
- Add the cooked quinoa and walnuts, stir and heat until warm.
- Divide the pilaf between two bowls.
- Return the pan to the stove and add more oil or butter. Using a serrated knife, slice off the tops of the quail egg shells–you can’t break them open like chicken eggs–and add the eggs to the pan. Fry eggs to desired doneness (I like mine mostly cooked, with just a little bit of gooey yolk left), flipping halfway through.
- Top bowls with fried eggs and shaved parmesan to taste.
But tell me, what’s a new food you’ve tried lately, and how was it? This summer I’ve tried quail eggs (yum!), salad turnips (pretty good), and fennel (we terribly overcooked it until it was inedible–c’est la vie).