Although our one-block garden is pretty dormant this time of year, check out this Italian parsley patch! Bursting with vitality and ready to escape the bed.
I figured a recipe made with a boat-load of it would make us feel pretty vital, too. Then I remembered the quinoa we grew and have stashed away, and our olive oil, not to mention our Meyer lemons. If I was lucky enough to get some eggs from the chickens, we’d have parsley quinoa hash for lunch. Sweet!
With that in mind, I dropped off some parsley for the girls. They clucked and scrabbled around very happily.
And look what I found? Keep up the good work, girls.
One beautiful egg, still warm
Here’s how the hash went together, with a few extra eggs laid earlier this week.
Parsley quinoa hash
1 cup quinoa, rinsed well in a fine strainer
About 1 tsp. kosher salt or a bit less of sea salt, divided
1 cup chopped onion
1/4 cup extra-virgin olive oil, divided,
2 qts. lightly packed Italian parsley sprigs (yes, 2 qts.!), plus a little more for garnish
Zest of 1 Meyer lemon
1/2 tsp. red chile flakes
4 large eggs
1. Simmer quinoa with 2 cups water and 1/2 tsp. salt in a medium covered saucepan until transclucent in the center and a white ring appears around the edge of the grain, about 15 minutes. Drain it, if there’s still liquid left.
2. Sauté onion with 2 tbsp. oil in a 12-in. frying pan over medium heat until golden, about 10 minutes.
3. Pulse 2 qts. parsley in a food processor to chop, adding it part at a time.
4. Add quinoa, remaining 2 tbsp. oil and 1/2 tsp. salt, the parsley, lemon zest, and chile flakes to onion in pan. Stir hash well. Cook over medium heat without stirring until you hear gentle sizzling sounds.
5. Make 4 depressions in hash with a wooden spoon. Crack an egg into each. Sprinkle eggs with a little salt if you like.
6. Cover pan and cook until eggs are cooked the way you like, 5 to 6 minutes for softly set; reduce heat if hash looks like it’s getting dark on the bottom (it should crisp up, though). Scatter a little more parsley on top.