Summer Brunch Bowl
  • 2 cups arugula
  • ¼ cup cooked quinoa (follow package directions)
  • ¼ cup roasted corn (Trader Joe’s frozen)
  • Handful of cherry tomatoes, diced into small pieces
  • Fresh cilantro
  • 1 egg
  1. Whenever I buy quinoa, I like to make a cup of it and store it in a tupperware for the week. It only takes about 15 minutes to make, but it’s nice to have it already prepped and ready to go.
  2. I usually microwave for about a minute the frozen roasted corn. The rest of the ingredients are fresh so there’s not much prep or cooking involved, beside the egg.
  3. How to make a poached egg: bring 2 inches of water to a boil in a medium sized saucepan. Crack the egg into a small dish. It’s important that you don’t crack it right into the pot. It’ll go all over the place and it won’t be pretty. You need the dish to gently lower the egg close to the water as you drop it in. Turn the heat down to medium and cover leaving a little crack open on the side. The water should still be bubbling a bit but not full on boiling. It only takes about 2 min if you want the yolk to be runny. If you’ve watched a youtube video or read about how to make poached eggs before, maybe you’ve seen that some say you need to swirl the water around in a circle. Not necessary! I’ve never done that. Small pieces of the egg white might scatter but the majority of the egg stays together in one place. To take it out of the water you’ll need a big spoon or spatula that has holes in it to drain the water. Gently pick it up out of the water and drop it on top of your dish. Make sure your dish is all ready to go except for the egg so you don’t have to transfer the egg twice.
  4. Enjoy your brunch bowl! Once you’ve got the gist of it, start coming up with your own creative versions!
Recipe by the nutty pear at