Quinoa Mushroom Breakfast Bowl

Prep Time: 5 Mins

Cook Time: 30 Mins

Total Time: 35 Mins

Serves: 2-4

Our Local is one of my favourite casual eateries in Cape Town. Their Quinoa Mushroom Breakfast Bowl is to die for, and I am saying that as someone who doesn’t particularly like quinoa. I knew I had to try and make a version at home. I cook the quinoa in a garlicky broth to infuse it with flavour and serve that on a smear of lemon yogurt, topped with the mushrooms, hummus, a drizzle of chilli oil and some cilantro. If you cook the quinoa ahead of time in big batches, this meal comes together super quickly for a quick breakfast or lunch.

Ingredients

2 tablespoons olive oil, divided

1 clove garlic, minced

1 cup white quinoa

2 cups vegetable broth

250g mushrooms (any type will do)

2 green onions, thinly sliced

4 eggs

Hummus to serve

Cilantro as garnish

Lemon yogurt

1 cup yogurt

½ lemon, juiced

Pinch of salt

Chilli oil

1/3 cup canola oil

1 tablespoon chilli flakes

Pinch of salt

Directions

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1. Heat 1 tablespoon olive oil over medium heat in a saucepan. Cook the garlic for 1 minute and then add the quinoa and toss to toast for 1-2 minutes, until there is a nutty smell. Add the vegetable broth, bring to a boil, and then reduce heat to simmer for 15 minutes until almost all the water is absorbed. Remove from heat and cover to steam for an additional 10 minutes.

2. Combine the yogurt with the lemon juice and salt and set aside.

3. Heat 1/3 cup of canola oil over medium heat. Add the chilli flakes and stir constantly reducing heat as necessary so it doesn’t burn. After 1-2 minutes remove from heat and transfer to a heat-proof container so that it won’t keep cooking from the residual heat.

4. In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add the green onions and mushrooms and cook until softened 4-5 minutes. Salt once the mushrooms are cooked so they don’t go soggy. Empty the contents of the pan into a small bowl. In the same pan cook the eggs to your liking.

5. To serve, slather a smear of yogurt in the bottom of a bowl, top with quinoa, mushrooms, a dollop of hummus, a fried egg, and a sprinkle of chilli oil and cilantro.

• Storing Tips

  The quinoa and mushrooms can be refrigerated in an airtight container for 3-4 days, in a separate container the yogurt will last as long.

  The chili oil will keep refrigerated for 2-3 months.

  Make fresh eggs for each portion.

• Nutrition

  Per 1 serving (4 total):

  Calories: 457

  Carbohydrates: 49g

  Protein: 37g

  Fat: 12g

  Saturated Fat: 2g

  Fiber: 6g

  Sugar: 5g