A crowd-pleasing bowl of quinoa layered with mushrooms and tomatoes, topped with an egg, greens, seeds and kraut or kimchi.
Variations of this super-tasty brunch bowl always make the menu at the yoga & nutrition retreats for so many reasons.
Taste is a huge deciding factor, as is the easy adaptability. In a nutshell, it couldn’t be easier to remove ingredients based on individual taste.
Dislike mushrooms? Add roasted butternut squash instead and so on.
Keep the quinoa base warm and layer whatever greens you can find in the fridge on top of the bowl.
It looks fancy but it’s super simple to make.
It ticks A LOT of boxes from a nutritional perspective too, containing:
- 3x portions of veg per meal (at least)
- protein
- healthy fats
- fermented foods for that gut-health benefit
Ingredients for 2:
150g quinoa (dry weight)
1 punnet of cherry tomatoes
1 punnet of exotic mushrooms i.e. shiitake or oyster mushrooms or a mix - (if you aren't fond of mushrooms, cube & roast some butternut squash or pumpkin)
2 sprigs of thyme, leaves only
1 clove of garlic, crushed
2 tablespoons of tamari (gluten-free soy sauce)
A handful of bitter greens such as rocket or watercress
1 tablespoon of kimchi or sauerkraut
2 Clarence Court eggs
1 avocado
Toasted seeds to garnish (check out Munchy Seeds if you shop at Sainsbury's, otherwise toast any mix of seeds in a frying pan or oven until golden)
Rapeseed oil for cooking
Black pepper to season
Method:
To cook the quinoa, rinse it in cold water twice, add enough water to cover it by a 1 cm and cook on a medium heat until all of the water has absorbed and the grains are fully cooked and fluffy.
Set aside.
Boil the eggs for 7-8 minutes and set aside.
Grab a frying pan, add a splash of rapeseed oil and pop it on a medium-high heat.
Slice the mushrooms and add them to the frying pan. Cook for a minute.
Halve the cherry tomatoes and throw them in the frying pan too. Cook for a minute.
Add the garlic and thyme and season everything really well with black pepper. There is no need for salt thanks to the tamari.
Stir the quinoa into the cherry tomato/ mushroom mix and allow it to cook for a minute.
Drizzle the tamari over the quinoa mix and stir well.
To serve, divide the quinoa between two bowls.
Peel the eggs, halve and pop them on top of the quinoa.
Add a handful of greens to each bowl, a tablespoon of kimchi or kraut, half an avocado and sprinkle over some toasted seeds.
Season with sea salt and black pepper and it’s ready to go.