Quinoa Egg Bowl with Smoked Salmon
This simple and healthy quinoa breakfast bowl is sure to be in high rotation in your kitchen. Quinoa has eight grams of protein per cup and impressive levels of fiber and vitamin B. Try this quinoa breakfast bowl where the grains are topped with perfectly runny poached egg and the vibrant flavors of fermented veggies and smoked salmon..
The trick to cooking great quinoa is to add flavor to the cooking water. In this dish this is achieved by cooking the grain in a broth, adding aromatics, and tossing in a little butter at the end. Another great trick for bringing out the unique nutty taste of quinoa is to toast the dry grain over medium heat before adding any liquid.
The protein in this breakfast bowl comes from the quinoa, egg, salmon, and even the tahini sauce. The flavor is rounded out with acidic pickled vegetables and the umami of the miso tahini sauce. You may want to consider making a double batch of the tahini sauce to maximize your efforts in the kitchen. It makes a great dressing or marinade for a future dish.
There are many ways to poach eggs, and many strong opinions on which method is “correct”. In this recipe, it’s done by adding vinegar to the cooking water, turning a complex process into an achievable weekday breakfast. Plus the added vinegar flavor adds a nice sharpness to the dish.
Like any “bowl” recipe, it can easily be adapted to what you have in your refrigerator and your personal tastes. Don’t be afraid to experiment. That’s how great meals are invented!
INGREDIENTS:
1 cup (180g) dry quinoa
2 cups (470ml) low sodium vegetable broth
½ tablespoon butter
2 bay leaves
4 cloves garlic, whole and peeled
4 oz (110g) dry smoked salmon
4 large eggs
2 tablespoons vinegar—white, apple cider or red wine vinegar
1 12 oz (340g) bunch spinach
4 tablespoons pickled vegetable, we used a store bought beet sauerkraut
Miso Tahini Drizzle Sauce (Makes 10 servings)
2 tablespoons miso, white preferred
2 tablespoons tahini
1 tablespoon fresh minced ginger
1 garlic clove
2 teaspoon maple syrup
1/4 cup (60ml) rice vinegar
2 tablespoons toasted sesame oil
2 tablespoons olive oil
INSTRUCTIONS:
Toast quinoa over low heat until fragrant, being careful not to burn. Then add the stock, bay leaves, garlic cloves, and butter. Bring the pot to a boil, and then simmer on low for 15 minutes. Be sure to keep the lid on the entire time and avoid letting out any steam. Once the water is absorbed, remove the pot from the heat, fluff the quinoa with a fork and pull out the bay leaves and full garlic cloves. Cover and let stand for 5 to 10 more minutes.
While the grain is cooking, fill a saucepan ⅔ of the way full and bring it to a simmer over medium heat. Once at a light simmer, add two tablespoons of vinegar to the water.
Make an easy miso tahini drizzle by combining all sauce ingredients into a blender and blending on high until smooth. Pour into a jar and reserve.
Dish quinoa into four bowls and split the smoked salmon into four servings among the bowls. Top each with one tablespoon of fermented vegetables.
Once the grain and the sauce are prepared, you are ready to poach the eggs. Crack and carefully slide each egg into the simmering water leaving plenty of space between them. If the egg white spreads out, use a spoon to bring it closer to its yolk. Poach each egg until the white is firm and the yolk feels soft but contained. Use a spoon to carefully ladle hot water over the egg yolk until the top becomes opaque. When you believe the egg is poached, use a slotted spoon to carefully lift the egg from the water and touch the yolk to test for its desired consistency. A runny poached egg takes approximately three to four minutes.
When the eggs are ready, use the slotted spoon to carefully remove from the water and nestle two eggs on top of each quinoa bowl. Drizzle the dish with a tablespoon of miso tahini sauce and a sprinkle of salt and pepper.
Serve hot.
Makes 4 servings.
NUTRITION FACTS (PER SERVING):
Calories 360kcal/1506 kj
Protein 22 g
Total fat 14 g
Saturated fat 3.5 g
Cholesterol 193 mg
Carbs 72 g
Fiber 7 g
Total sugars 3 g
Added sugars 1 g
Sodium 530 mg