By Juanita Franco
Rinse the quinoa under cold water for about 2 minutes to remove any bitterness.
In a medium saucepan, combine the quinoa with 3 cups of water and a pinch of salt. Bring to a boil over medium-high heat, then reduce to a simmer. Cover and cook for about 15-20 minutes, or until the quinoa is tender and has absorbed the water.
While the quinoa is cooking, prepare the mushrooms. Wipe them clean and slice thinly.
Heat the sesame oil in a large skillet over medium heat. Add the mushrooms and cook until they are browned and tender. Season with salt and pepper, and add the soy-free seasoning if using.
Add the spinach to the skillet with the mushrooms and sauté until wilted, about 2-3 minutes.
Once the quinoa is cooked, combine it with the mushroom and spinach mixture. Stir well to integrate the flavors.
In a separate pot, bring water to a gentle boil. Carefully add the eggs and boil for 6-7 minutes for soft-boiled eggs. Remove the eggs and place them in an ice bath for a few minutes to stop the cooking process. Peel the eggs.
Slice the green onions thinly while waiting for the eggs to cool.
To serve, divide the quinoa and vegetable mixture into bowls. Top with a soft-boiled egg and garnish with sliced green onions. Adjust seasoning with additional salt and pepper if needed.
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By Juanita Franco
This Lunch Dinner Healthy Vegetarian recipe is ready in 45 minutes and features quinoa, mushrooms, eggs and other delicious ingredients. Contains 300 calories total.
Rinse the quinoa under cold water for about 2 minutes to remove any bitterness.
In a medium saucepan, combine the quinoa with 3 cups of water and a pinch of salt. Bring to a boil over medium-high heat, then reduce to a simmer. Cover and cook for about 15-20 minutes, or until the quinoa is tender and has absorbed the water.
While the quinoa is cooking, prepare the mushrooms. Wipe them clean and slice thinly.
Heat the sesame oil in a large skillet over medium heat. Add the mushrooms and cook until they are browned and tender. Season with salt and pepper, and add the soy-free seasoning if using.
Add the spinach to the skillet with the mushrooms and sauté until wilted, about 2-3 minutes.
Once the quinoa is cooked, combine it with the mushroom and spinach mixture. Stir well to integrate the flavors.
In a separate pot, bring water to a gentle boil. Carefully add the eggs and boil for 6-7 minutes for soft-boiled eggs. Remove the eggs and place them in an ice bath for a few minutes to stop the cooking process. Peel the eggs.
Slice the green onions thinly while waiting for the eggs to cool.
To serve, divide the quinoa and vegetable mixture into bowls. Top with a soft-boiled egg and garnish with sliced green onions. Adjust seasoning with additional salt and pepper if needed.
Calories per Serving: 300
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