Salads & Bowls · Modern American
Quinoa Breakfast Bowl with Mushrooms, Eggs and Cucumber
Garlicky sauteed mushrooms, jammy boiled eggs, juicy tomato and crisp cucumber sit on a base of fluffy quinoa. It works as a savory breakfast or a packed lunch, and each component can be prepped ahead.
Test kitchen note: Boil the eggs for exactly 9 minutes and chill them in ice water; the yolks set golden with no grey ring.
Method 5 steps
-
Simmer the quinoa in 1 cup salted water, covered, for 15 minutes, then rest 5 minutes and fluff.
-
Lower the eggs into boiling water, cook for 9 minutes and transfer to ice water. Peel and halve.
-
Melt the butter in a skillet over medium-high heat and cook the mushrooms until golden, about 6 minutes. Add the garlic for the last minute and season with salt.
-
Toss the tomato with the olive oil, lemon juice, parsley and a pinch of salt.
-
Spoon quinoa into each bowl and arrange the mushrooms, tomato, cucumber and eggs in sections on top.
That is the whole pie. Enjoy every slice.
Top rated in Salads & Bowls
Favourites from this slice
Tuna and Salmon Poke Bowl with Tobiko and Pickled Ginger
Jewel-like cubes of ruby tuna and coral salmon are tossed in a light shoyu dressing and heaped over sushi rice. Pops ...
Burrata with Zucchini Ribbons, Strawberries and Beet Vinaigrette
Creamy burrata sits on a tangle of zucchini ribbons, watercress and ripe strawberries, crowned with golden beet curls...
Members-only recipe
Shrimp Caesar Salad with Shaved Parmesan and Avocado
Garlicky seared shrimp, broad shavings of parmesan and chunks of avocado upgrade the classic Caesar into a full meal....
Members-only recipe
Seared Skirt Steak Salad with Avocado and Red Onion
Skirt steak is marinated in soy, lime and garlic, seared hard and sliced across the grain over frisee, tomatoes and c...
Members-only recipe