This high-protein veggie bowl is delicious, take some pen and paper because you’re going to need to write this recipe down immediately (or… just save the post!).
Time: 40 min
Servings: 4
Difficulty: easy.
Ingredients:
- 2 cups of #QuintaQuinoa (uncooked!)
- 1 yellow onion, square chopped
- 4 large eggs
- 1 tablespoon of sesame oil
- 2 teaspoons of vegetable oil
- 2 + 1/2 cup of vegetable broth (or water if you prefer)
- 1 pound of mushroom
- 1 tablespoon of unsalted butter
- 4 garlic cloves, minced
- 1 tablespoon of black, sesame seeds (White ones works as well)
- salt and pepper to taste
Preparation:
1. First, we are going to toast our sesame seeds. In a pan, add the seeds and toast them for a few minutes at medium-low heat. Once they’re ready (golden), set aside in a small bowl
2. In a heavy-bottomed saucepan or cooking pot, combine the broth or water with a pinch of salt, and cook the Quinta® Quinoa over medium heat. Bring it to boil, and then turn the heat low, cover it and let it simmer for a few minutes. Once it’s ready, set aside
3. In the same pan, add sesame oil over medium-high heat, and fry eggs (one at a time), until the yolk is as hard as you like. Transfer the eggs to a plate and cover them to keep them warm
4. Add vegetable oil to the same pan, still at medium-high heat, and stir-fry the chopped onions until they’re translucent. Take it out of the heat and add them to the quinoa pot, and stir to mix everything
5. Melt the butter in a frying pan over medium heat. Slice the (previously washed) mushrooms on a cutting table. Add to the pan the garlic, stir a few seconds and add the mushrooms. Cook everything for a few minutes, stirring it, turn off the heat and cover the pan
6. Now we’re serving! Fill serving bowls with the quinoa and onion mixture. Add the mushrooms and stir everything. Top it with the fried eggs and toasted sesame seeds.
And that’s it! What a different way to have a delicious breakfast or brunch!
Recipe inspiration: @yummly photo credit: @cookinglsl
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