August 5, 2016

Keeping It Cool! Quinoa Bowl

by Marjan



I know I am going to be upsetting a lot of people reading this (including Anja), but is summer over already? Seriously, the heat is just wearing me out! I know I sound like a spoiled Southern Cali girl, but I just can't wait for it to cool down.
I guess I just have to make the best of it (I can imagine Anja rolling her eyes up at me now; sorry Anja). Crowded beaches, malls, and streets make it easy for me to want to stay home and not leave my beautiful garden, tantalizing pool, and of course, my favorite room in the house, the kitchen!
Craving some fall ingredients, my local farmer's market displayed a basket of mushrooms that I just could not resist. Who cares if it is summer? I decided to make myself a cool salad using delicious fall flavors such as curry, carrots, mushrooms, and of course kale; tossed in some quinoa and topped it off with a poached egg. This easy to make vegetarian salad is intense with flavor and rich in protein;  I had to share it with you! Good news is, I can enjoy this recipe coming autumn as well.


Healthy, delicious, and satisfying, this easy simple salad will keep you in shape, cool and happy!

Serves 4

Ingredients

1/2 cup quinoa; follow directions for preparing. Normally it is 1 cup water for 1/2 cup of quinoa with a large pinch of salt brought to a boil over medium low heat for 15 minutes. Turn heat off, place lid and allow quinoa to finish cooking until cooled.

2 large carrots; diced
1 onions chopped finely
1 lb. shiitake mushrooms quartered
1/2 lb. kale; rinsed and finely chopped
2 tablespoons chopped scallions
4 fresh eggs
1 teaspoon curry
salt and freshly ground pepper
1 tablespoon coconut oil

Large pot with matching lid of boiling water

In a large frying pan, warm coconut oil over medium heat. Toss in onions, carrots, and mushrooms. Season with curry, salt and pepper to taste and stir fry for 4-6 minutes until vegetables are slightly tender. Toss in kale and saute for an additional 2-3 minutes; remove from heat. Add quinoa to vegetables and toss all ingredients well.
In large pot of boiling water, add a pinch of salt, stir water and one by one add cracked eggs (maintain whole yolk). Two minutes later, turn heat off and place lid and cook eggs for additional 2-3 minutes.
Place desired amount of quinoa salad in individual serving bowl.
With a slotted spoon remove one egg at a time and place one egg per bowl on top of salad. Sprinkle with salt, pepper and scallions.
Enjoy!


2 comments:

  1. Luckily summer is good to us here in Switzerland, too. Not complaining. But I know we only have a few weeks left, so we spend all our time outdoors, swimming, picking currants. With the exception of making batches after batches of currant jam I am not to be found in the kitchen at all - let the outdoor BBQ grill do all the work. Back to the kitchen in fall. This recipe sounds amazing - will try it for a quick and healthy early lunch.

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  2. Enjoy your short summer season while you can! Our's will last up to November ;)

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