{"id":540,"date":"2012-10-29T16:15:44","date_gmt":"2012-10-29T16:15:44","guid":{"rendered":"https:\/\/bristolphotoblog.com\/?p=540"},"modified":"2012-10-29T16:15:44","modified_gmt":"2012-10-29T16:15:44","slug":"lunch-poached-eggs-with-quinoa-salad-bristol-food-photography","status":"publish","type":"post","link":"https:\/\/www.adamgasson.com\/blog\/lunch-poached-eggs-with-quinoa-salad-bristol-food-photography\/","title":{"rendered":"Lunch &#8211; Poached eggs with quinoa salad"},"content":{"rendered":"<p>This was my tasty lunch today, consisting of leftovers from Lucy&#8217;s lunch, harissa from the <a href=\"http:\/\/www.lovefoodfestival.com\/\" title=\"Love Food festival\" target=\"_blank\">Love Food festival<\/a> and an old sour dough loaf that needed toasting. Recipe after the break.<br \/>\n<!--more--><br \/>\nThe easy bits first. The eggs are poached and sour dough is toasted. For the salad you need 1\/3 of a cup of uncooked quinoa, small handful of rocket, a few tomatoes and fresh coriander. Cook the quinoa and, when cool, fluff it up a bit with a fork. In a large bowl add a tablespoon of harissa (more if you like it hot, less if you don&#8217;t) along with the quinoa and rocket. If you want to add a dressing* add this now as well &#8211; if not add a tablespoon of olive oil. Mix this well and place on your plate, topping with the tomatoes and fresh coriander. Season it all and add some thyme to top it off.<\/p>\n<p>*dressing! I made up a smokey American style dressing that works well with the harissa and eggs (eggs go crazy for tomato based hot sauces like in a shakshouka or Mexican breakfast). For the dressing blend up a couple of tablespoons of olive oil, a teaspoon of smoked paprika, a teaspoon of honey and a tablespoon of American style mustard. If you like it tart then add some white wine vinegar. Season to taste.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This was my tasty lunch today, consisting of leftovers from Lucy&#8217;s lunch, harissa from the Love Food festival and an old sour dough loaf that needed toasting. Recipe after the break.<\/p>\n","protected":false},"author":1,"featured_media":541,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[102,14],"tags":[],"class_list":["post-540","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-2","category-personal"],"_links":{"self":[{"href":"https:\/\/www.adamgasson.com\/blog\/wp-json\/wp\/v2\/posts\/540","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.adamgasson.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.adamgasson.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.adamgasson.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.adamgasson.com\/blog\/wp-json\/wp\/v2\/comments?post=540"}],"version-history":[{"count":0,"href":"https:\/\/www.adamgasson.com\/blog\/wp-json\/wp\/v2\/posts\/540\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.adamgasson.com\/blog\/wp-json\/wp\/v2\/media\/541"}],"wp:attachment":[{"href":"https:\/\/www.adamgasson.com\/blog\/wp-json\/wp\/v2\/media?parent=540"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.adamgasson.com\/blog\/wp-json\/wp\/v2\/categories?post=540"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.adamgasson.com\/blog\/wp-json\/wp\/v2\/tags?post=540"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}