|2 servings||calories per servings 503||protein serving 22 g||carbs per serving 69 g||total fat per serving 18 g|
There's something delightful about a messy, perfectly cooked soft-boiled egg. While the soft-boiled egg definitely steals the show visually, we can't decide which element of this dish does so taste-wise. This super food party of mushrooms, tender quinoa and bok choy is sautéed with fresh ginger and garlic giving it a delicate Asian flavor while still letting the natural flavor of the ingredients shine.
|Nutrition Facts||/ Per Serving|
|Total Fat||18 g|
|Saturated Fat||3 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||6 g|
|Monounsaturated Fat||5 g|
|Total Carbohydrates||69 g|
|Dietary Fiber||9 g|
Please read entire recipe before beginning.
Prepare your mise en place: Peel and mince ginger. Wash and roughly chop mushrooms. Peel, halve and thinly slice shallot. Wash bok choy, and cut into bite-size pieces. Wash green onion, remove and discard roots, and thinly slice.
Make the sauce: Place the ginger, sesame oil, sesame seeds and soy sauce in a small bowl, and stir to combine. Set aside.
Heat 1 tablespoon olive oil in a small saucepan over medium heat, add quinoa and 1 teaspoon PeachDish salt. Cook while stirring 1-2 minutes to lightly toast the quinoa. Add 2 cups water, and increase heat to high. When the water comes to a boil, turn heat down to low and simmer 8-10 minutes, or until the grains open and the water is fully absorbed — you’ll hear the quinoa sizzle.
While quinoa is cooking: Place eggs in a separate small saucepan, cover with cold water, and add 1 tablespoon kosher salt. Place on high heat. Bring eggs to a boil, and then set a timer and continue boiling for 2 minutes. Drain water off eggs and cover them with ice, 1 teaspoon kosher salt, and water. Let eggs remain in ice to cool.
Heat a large saute pan over med-high heat; add remaining 1 tablespoon cooking oil. When oil is hot, add mushrooms. Cook while stirring 5-6 minutes, or until lightly browned. Add shallot and cook while stirring 2 minutes more, or until shallots are translucent. Add bok choy and cook while stirring 3-4 minutes more. Remove from heat, and stir in sesame-ginger sauce.
Remove eggs from ice and gently peel off shell. Rinse egg to remove any small pieces of shell; carefully cut the egg in half (the yolk should be thick, but runny) and season to taste with PeachDish salt.
Divide the quinoa between 2 bowls, and add to each of the bowls half of the mushroom-bok choy mixture and the egg halves. Top with sliced green onions. Enjoy!
With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife. Lupo currently works for the Atlanta Neighborhood Charter School, on the Nutrition staff.Learn More...