Tuesday , December 7 2021

Quinoa and Mushroom Breakfast Bowl

By Eva Humphries, Wholefood Warrior


180g of quinoa (dry weight)
200g of exotic mushrooms, sliced,  I used a mix of shiitake and oyster mushrooms
200g of cherry tomatoes
Leaves from 3 sprigs of thyme
2 cloves of garlic, crushed
1tbsp of good quality British rapeseed oil
2tbsp tamari (this is a traditionally brewed soy sauce that is free of gluten but soy sauce also works)
Sea salt and freshly ground black pepper to season
Watercress or pea shoots to garnish
1 avocado, sliced (optional)

Serves 2 

To cook the quinoa, rinse twice then add just enough water to cover the grains. Bring to boil and cook on a medium heat until all of the water has evaporated. Fluff with a fork.

While the quinoa is cooking, put a frying pan on a medium heat. Add the rapeseed oil, mushrooms, thyme and garlic and cook for a couple of minutes. Stir in the tomatoes, season well with sea salt and freshly ground black pepper and cook for another couple of minutes.

Add the quinoa, cook for a minute then pour in the tamari.  Cook for a couple of minutes to heat through.

Divide the quinoa mix between two bowls. Top with a handful of watercress or pea shoots and half a sliced avocado.

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