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
- 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)
- 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.
- Heat sesame oil and grapeseed oil over medium heat in a medium-sized skillet. Add mushrooms; cook, tossing often, until browned, about 10 minutes.
- Add scallions to the mushrooms and cook until scallions are tender. About 3-5 minutes.
- While mushrooms and scallions cook poach your eggs. You can also fry or soft boil your eggs.
- 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