This hearty quinoa breakfast bowl has it all! Loaded with umami mushrooms, kale, bell pepper, and edamame in an Asian-inspired savory sauce, this combination of veggies and quinoa, paired with a soft-boiled egg, is a satisfying start to your day!
Cook the quinoa according to package directions. To save time, buy a microwave ready packet or prepare the quinoa in advance.
1 cup dry quinoa
Soft-Boiled Eggs: Heat a large saucepan with water (enough to cover the eggs once they’re added) and bring to a boil. Gently lower the eggs into the boiling water using a slotted spoon and boil for 6 1/2 minutes. While the eggs are cooking, prepare an ice bath by filling a large bowl with ice and topping it off with water. Remove the eggs and place them directly in the ice bath for at least 2-3 minutes.
4 eggs
Sauce: add the sauce ingredients to a jar and shake to combine. You can also whisk them together in a bowl. Set aside.
2 Tablespoons soy sauce, 1 Tablespoon pure maple syrup, 4 dashes sesame oil, 1 Tablespoon rice vinegar, 1 teaspoon chili garlic paste
Meanwhile, heat a large skillet over medium heat with the sliced mushrooms in an even layer. Cook for 4-5 minutes, allowing the water to release from the mushrooms, stirring occasionally as they lift from the pan.
8 ounces Baby Bella mushrooms
Drizzle olive oil in the skillet and add the white and light green parts of the scallions, reserving the dark green slices for garnish. Add garlic and bell pepper. Cook for 3 minutes.
1 Tablespoon extra virgin olive oil, 3 scallions, 3 cloves garlic, 1 ½ cups frozen edamame (mukimame), 1 bell pepper
Add sauce to the veggies and bring to a simmer for 1-2 minutes. Add the edamame and kale. Cook 1-2 minutes until greens are wilted.
2 cups kale
Serve quinoa in a bowl and top with the veggies, scooping out any sauce that remains in the skillet. Top with the peeled and sliced egg (or egg of choice). Garnish with the green scallion slices. Add sesame seeds, chili oil, or cilantro lime sauce as desired. Enjoy!