Sesame Mushroom Quinoa Salad

Sesame Mushroom Quinoa Salad

This is my-go to lunch or dinner when I'm not in the mood to be creative. I love how "meaty" mushrooms are and when they're tossed with a sesame sauce, plenty of cilantro and topped with a perfectly poached egg it's next level. I hope you all enjoy this simple and flavorful meal as much as I do. Cheers from Tumbleweed Farm!

Sesame Mushroom Quinoa Salad with Poached Egg

Prep Time: 10 minutes
Cook Time: 30 minutes
Serves: 4

Ingredients

  • 1 cup dry quinoa
  • 1 lb mixed mushrooms, diced
  • 1 bunch of scallions, (about 2 cups) white and light green parts, minced
  • 1 bunch of cilantro, minced
  • 4 poached eggs (or fried, or soft boiled)
  • 2 teaspoons sesame oil
  • 1 Tablespoon Grapeseed oil
  • 2 Tablespoons low sodium tamari (or brags liquid aminos or soy sauce)

Preparation

  1. Combine 1 cup quinoa with 2 cups of water. Bring to a boil, reduce heat, cover and simmer until quinoa is fully cooked and can easily be fluffed with a fork. About 12-15 minutes.
  2. Heat sesame oil and grapeseed oil over medium heat in a medium-sized skillet. Add mushrooms; cook, tossing often, until browned, about 10 minutes.
  3. Add scallions to the mushrooms and cook until scallions are tender. About 3-5 minutes.
  4. While mushrooms and scallions cook poach your eggs. You can also fry or soft boil your eggs.
  5. In a large bowl toss the mushrooms and quinoa. Add the cilantro and toss some more. Divide salad evenly among plates and top with poached egg and a drizzle of tamari sauce.

Notes

* Use this recipe as a guide *Adjust measurements and ingredients as necessary *Taste test as you go

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