Spicy Lamb & Poached Egg Over Quinoa

Ingredients

• •1 cup quinoa
• •2 cups water
• •1 tablespoon olive oil
• •1 pound ground lamb
• •1 teaspoon paprika
• •1 teaspoon cumin
• •1/2 teaspoon cayenne pepper
• •Salt and black pepper to taste
• •4 large eggs
• •Fresh parsley for garnish

Instructions

1. 1

   Rinse the quinoa under cold water and drain. In a saucepan, combine the quinoa and water. Bring it to a boil, then reduce to low heat, cover, and simmer for about 15 minutes until the water is absorbed and the quinoa is fluffy.

2. 2

   In a skillet, heat the olive oil over medium heat. Add the ground lamb, breaking it up with a spatula, and cook until browned, about 5-7 minutes. Add paprika, cumin, cayenne, salt, and black pepper, mixing well to combine. Cook for an additional 2 minutes.

3. 3

   While the lamb is cooking, bring a pot of water to a gentle simmer. Crack each egg into a small bowl and carefully slide it into the simmering water. Poach the eggs for 3-4 minutes until the whites are set and the yolks are still runny. Remove with a slotted spoon.

4. 4

   Once the quinoa is cooked, fluff it with a fork and divide it among plates. Top each serving with the spicy lamb mixture and a poached egg.

5. 5

   Garnish with freshly chopped parsley and serve immediately.