“Morning after what?!” You’re probably thinking. Well, not only is this dish an exotic and fun way to wake up your sweetie in the morning, it’s also a nutrition-packed dish that will help erase a night of overindulgence! You can feel a lot better about all the chocolate cake and wine the previous evening with a veggie-loaded bowl like this one! At least that’s what I keep telling myself! “Bowls” are everywhere these days – rice bowls, noodle bowls, quinoa bowls, you name it! I love the trend – it’s a great way to mix and match healthy grains with delicious veggies and proteins. The options are endless! It’s a great way to get your flirt on with new ingredients in the kitchen. Quinoa is my favorite blank slate to work with, and not just because it’s so protein-rich — It’s nutty and delicious! I can’t think of a better way to start your day than with this hearty and healthy bowl of goodness. Be sure to stay tuned for my next video, where I’ll be showing you how to make that tantalizing Bloody Mary you see in the video! My recipe packs a major punch! Bloody Mary + Quinoa Bowl = best brunch ever!
- 3 cups Cooked Quinoa*
- 2 Eggs – cracked into small individual cups
- 1 Teaspoon Table Salt (plus more to taste)
- 2 Tablespoons White Vinegar
- 6 Tablespoons Vegetable Oil
- 1 Bunch Lacinato Kale - destemmed and cut into thin strips
- ¼ pound Crimini Mushrooms - wiped clean, destemmed and thinly sliced
- ¼ pound Shitake Mushrooms - wiped clean, destemmed, and thinly sliced
- ⅛ cup Scallions, sliced
- ⅛ cup Cilantro, roughly chopped
- 1 Lime
- 1 Avocado, pitted and thinly sliced
- Begin by warming the cooked quinoa if not already hot.
- Meanwhile, fill a large skillet nearly to the brim with water, add the vinegar and salt, and place on the stovetop. Bring the water to a simmer, then cover to keep hot.
- In a separate skillet, heat 2 tablespoons of oil until shimmering over medium-high heat. Add the chopped kale, a pinch of salt and pepper, and cook until slightly wilted. Once cooked, remove from the pan.
- In the same skillet, heat the remaining oil until hot and add the chopped mushrooms. Toss until they are golden brown and caramelized. Remove mushrooms from the pan and lightly salt.
- Return to your simmering water. Gently tip 2 eggs (pre-cracked into bowls) into the pan at the same time, cover immediately with a lid, and take the pan off the heat. Cook for exactly 4 minutes for a soft poach, then remove with a slotted spoon. Season with salt and pepper.
- To serve, divide quinoa, cooked mushrooms and kale into two bowls. Top each bowl with a soft poached egg and garnish with scallions, cilantro, and avocado. Squeeze a little lime juice over the top and serve! *To cook quinoa, place 4 cups of water in a small pot, and bring to a boil on the stovetop. Once the water is boiling, pour in 1 cup of dried quinoa and gently stir. Cook for exactly 9 minutes, drain, and rinse with cold water.
I miss you too Sheila!!!!
Wonderful recipe… miss the great lunches from Flavors!
Oh so delish and healthy. Thank you, Pamela.