Both Chris and I really liked this recipe, and will definitely make it again. His version with an over-easy egg is shown below.
1 cup quinoa (626 calories, 24g protein)
1 tablespoon canola oil (120 calories)
1/2 pint cherry tomatoes (67 calories)
1 head bok choy (109 calories)
2 cups edamame (753 calories, 66g protein)
3 tablespoons sesame oil (360 calories)
2 tablespoons soy sauce (30 calories)
4 eggs (216 calories, 20g protein)
Asian Quinoa Bowl
Prep Time: 5 minutes
Cook Time: 25 minutes
Ingredients (serves 4)
- 1 cup quinoa, rinsed
- 2 cups water
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- 1 teaspoon freshly grated ginger
- 1 cup cherry tomatoes, quartered
- 2 cups (packed) roughly chopped bok choy
- 2 cups frozen edamame
- 3 tablespoons sesame oil
- 3 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1 garlic clove, minced
- 1/2 teaspoon freshly grated ginger
- 1/2 teaspoon honey
- 4 fried eggs
- salt and pepper, to taste
- In a small pan, heat quinoa and water over medium-high heat. Once water comes to a boil, reduce heat to medium-low and cover with a lid. Cook approximately 15 minutes, until the water is completely absorbed.
- Meanwhile, heat the oil, garlic and ginger in a large saute pan over medium-low heat for 3 minutes. Add tomatoes, bok choy and edamame, stirring occasionally, cooking for 10 minutes.
- In a small bowl, whisk together the sauce ingredients. Then add the quinoa and sauce to the vegetable mixture, and toss until mixture is completely coated.
- Meanwhile, add cooking spray to another saute pan and fry four eggs over medium-high heat. To serve, add one quarter of the quinoa mixture to a bowl and top with a fried egg. Add salt and pepper.
Recipe adapted from: The Healthy Everythingtarian
Powered by Recipage