The occasional recipe: delicious mushroom quinoa with over-easy eggs | Gallery Drinkware (Formerly Water Gallery)

Gallery Drinkware (Formerly Water Gallery)

My Account

The occasional recipe: mushroom quinoa with over-easy eggs

As an active person, I love having a healthful yet hearty meal after a long jog, spin class, or brisk walk. Combining delicious and protein-packed over-easy eggs with quinoa and mushrooms makes for an incredibly tasty and satisfying vegetarian lunch or dinner after a work-out. Top with sriracha for a kick and pair with some greens like broccoli, green beans, roasted Brussels sprouts, or a side salad, and you're good to go! Plus, it's such an easy dish to throw together and it makes enough for two or three meals if you're someone who likes leftovers as much as I do.

1 cup of quinoa, rinsed

2 cups of low-sodium chicken stock

1 T olive oil

1/2 pound of button or white mushrooms, cleaned and sliced

1 T unsalted butter

2 eggs

Salt and pepper

Rinse the quinoa in a wire mesh strainer and along with the 2 cups of chicken stock, bring to a boil in a medium sized saucepan. Once boiling, reduce heat to low, cover, and let simmer for approximately 15 minutes, or until all liquid is absorbed and the quinoa grain has "popped." While the quinoa is simmering, clean and slice the mushrooms. Coat a skillet with a tablespoon of olive oil and turn to medium-high heat. Sautee the mushrooms until they are fully cooked, then sprinkle with salt and pepper. Combine cooked quinoa and mushrooms in a large bowl and add salt and pepper to taste. Melt the tablespoon of butter in the same skillet as the mushrooms (feel free to wash the pan or not, depending on whether you prefer the mushroom bits to remain in the pan while you cook the eggs). Crack two eggs into the skillet, allow to cook on one side for a minute or until just set, then carefully flip and cook for 5 more seconds on the other side to achieve "over-easy" status. Shake a bit of salt and a few grinds of the pepper mill onto the eggs once done cooking.

Add a heaping mound of the mushroom quinoa mix to a plate, place the two eggs on top of the mix, and squeeze some sriracha for an extra kick of deliciousness and a little heat. I'm telling you, when you fork into those eggs, let the yolk run a bit, and get that perfect bite with a mix of quinoa, mushrooms, egg, and sriracha, you'll become as addicted to this dish as I am! It's a winner.

Mushroom quinoa with over-easy eggs

1 comment

Dec 27, 2016 • Posted by Victoria Binkiewicz

I’m not usually one for Quinoa but this sounds bomb!!!

Leave a comment

Gallery Drinkware Newsletter

Let's stay in touch.

Sale

Unavailable

Sold Out