Nourish Bowl

Name: Nourish Bowl
Ingredients: 1 cup quinoa; 2 cups vegetable broth; 1 clove garlic grated; 1/2 teaspoon cinnamon optional; 1/2 teaspoon soy sauce or tamari (Gluten-Free if you use Tamari); sea salt to taste; 2 tablespoons extra-virgin olive oil plus more as needed; 6 ounces shiitake caps thinly sliced, remove and discard the stems; freshly ground black pepper; 4 large eggs; crispy collard chips; hot sauce to taste, optional

12 ingredients

4 steps

Ingredients

1 cup quinoa
2 cups vegetable broth
1 clove garlic grated
1/2 teaspoon cinnamon optional
1/2 teaspoon soy sauce or tamari (Gluten-Free if you use Tamari)
sea salt to taste
2 tablespoons extra-virgin olive oil plus more as needed
6 ounces shiitake caps thinly sliced, remove and discard the stems
freshly ground black pepper
4 large eggs
crispy collard chips
hot sauce to taste, optional

Directions

1

In a medium pot, add the quinoa, broth, garlic, cinnamon (if you're using it), and soy sauce (or tamari). Season with salt. Cook over medium-high heat until the mixture begins to boil. Reduce the heat to medium-low. Cook until the liquid has been absorbed, about 15 minutes.
2

Meanwhile, in a 10-inch skillet, heat 2 tablespoons of oil over medium-high heat. Add the mushrooms. Season with salt and pepper. Cook, shaking the pan once or twice (no need to stir the mushrooms vigorously as they won't brown well if you fuss with them too much), until the mushrooms are tender and lightly golden, about 5 minutes. Transfer them to a dish and set aside.
3

Return the skillet to the stove over medium-low heat. Add a few more drops of oil to the pan. Crack the eggs, one at a time, into the skillet. Cook until the edges crisp up and the egg white look set, 3 to 4 minutes.
4

Divide the cooked quinoa between four deep bowls. Top each bowl with shiitake mushrooms, collard chips, 1 egg, and a few dashes of hot sauce, if desired. Serve immediately.