<http://schema.org/recipeInstructions>
" In a 12&amp;quot; nonstick skillet, heat olive oil on medium. Stir in eggplant, onion, curry powder, and 3/4 tsp. salt. Cook, covered, 10 minutes, stirring occasionally. Add tomato puree; cook 5 minutes. Stir in zucchini, then nestle eggs in vegetables. Cover and cook 3 to 5 minutes or until desired doneness. Divide cooked quinoa among 4 bowls; top with egg-and-tomato mixture. Sprinkle with feta, green onions, and black pepper."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a38873/mediterranean-poached-eggs-with-quinoa-recipe/>