By Sydney Battle
Rinse the quinoa under cold water using a fine-mesh sieve to remove the natural coating, saponin, which can make it taste bitter.
Add 120 ml water and 120 ml broth to a saucepan and bring to a boil over medium-high heat.
Add the quinoa to the boiling mixture, reduce the heat to low, cover, and simmer for about 15 minutes or until all the liquid is absorbed and the quinoa is fluffy. Remove from heat and let it sit covered for 5 minutes.
While the quinoa is cooking, clean and slice the mushrooms. Finely chop the shallot.
Heat 1 tsp of olive oil in a skillet over medium heat. Add the shallots and cook for 1-2 minutes or until translucent.
Add the mushrooms to the skillet, season with a pinch of salt and pepper, and cook for about 5-7 minutes or until mushrooms are browned and tender.
Soft-poach the egg by bringing a pot of water to a simmer. Crack the egg into a small bowl and gently slide it into the water. Poach for about 3-4 minutes until the white is set but the yolk is slightly runny. Remove with a slotted spoon.
Fluff the cooked quinoa with a fork and season with salt and black pepper to taste. Stir the cooked mushrooms into the quinoa.
Serve the quinoa and mushroom mixture in a bowl and top with the soft-poached egg. Drizzle with a little more olive oil if desired.
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This Breakfast Vegetarian Healthy recipe is ready in 35 minutes and features quinoa (dry), mushrooms, shallot and other delicious ingredients. Contains 350 calories total.
Rinse the quinoa under cold water using a fine-mesh sieve to remove the natural coating, saponin, which can make it taste bitter.
Add 120 ml water and 120 ml broth to a saucepan and bring to a boil over medium-high heat.
Add the quinoa to the boiling mixture, reduce the heat to low, cover, and simmer for about 15 minutes or until all the liquid is absorbed and the quinoa is fluffy. Remove from heat and let it sit covered for 5 minutes.
While the quinoa is cooking, clean and slice the mushrooms. Finely chop the shallot.
Heat 1 tsp of olive oil in a skillet over medium heat. Add the shallots and cook for 1-2 minutes or until translucent.
Add the mushrooms to the skillet, season with a pinch of salt and pepper, and cook for about 5-7 minutes or until mushrooms are browned and tender.
Soft-poach the egg by bringing a pot of water to a simmer. Crack the egg into a small bowl and gently slide it into the water. Poach for about 3-4 minutes until the white is set but the yolk is slightly runny. Remove with a slotted spoon.
Fluff the cooked quinoa with a fork and season with salt and black pepper to taste. Stir the cooked mushrooms into the quinoa.
Serve the quinoa and mushroom mixture in a bowl and top with the soft-poached egg. Drizzle with a little more olive oil if desired.
Calories per Serving: 350
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