This gluten free, protein packed breakfast will become your new favourite. It takes a bit of prep on Sunday and then you are good to go for the rest of the week. The key to the deliciousness is the Korean sauce which I've posted about before. I've posted versions of it with Be Beem Bap, Korean lettuce wraps and my Kickin Chicken burgers. I have friends who make it for their taco night and as a dip for veggies. It is the bomb sauce that transforms quiet quinoa and unobtrusive eggs to new superlative heights.
Quick and Easy Powerhouse Breakfast
1 cup of quinoa
1 3/4 cup of chicken broth (or veggie broth or water)
eggs
1 tbsp of vinegar
Korean Sauce
½ cup of gochu jang (Korean red pepper paste)
1 ½ tbsp of brown sugar
3 tbsp soy sauce
1 tsp sesame oil
1 tbsp of vinegar
3 tbsp of mayo
Mix together. The paste is quite thick and sticky and it can take a little muscle and patience to incorporate it into a smooth sauce. Place into an airtight container and keep in the fridge for the week.
Toppings:
chopped green onion
To make this in preparation for the week, I make the quinoa, sauce and chopped green onions. I don't make the eggs until just before ready to eat. I make my quinoa in my rice cooker, which is amazing - always turns out perfectly and I don't have to watch it. Follow the stove top instructions if you don't have a rice cooker and double the recipe if more than one of you will be having this throughout the week. Store your quinoa in an airtight container in the fridge.
To poach your eggs, bring a small pot of water and 1 tbsp of vinegar to a low simmer. On Masterchef they say you should crack your eggs, one at a time, into a bowl and gently slide them into the simmering water while having the water moving in a circular motion. I can't be bothered and simply "gently crack" them and slide them into the simmering water. Leave them to simmer for 3 - 4 minutes for a soft poached egg then remove them with a slotted spoon.
Place your eggs on top of the warm quinoa, top with your yummy sauce and come green onions. Voila. Really satisfying, healthy breakfast in about 5 minutes.
1 cup of quinoa
1 3/4 cup of chicken broth (or veggie broth or water)
eggs
1 tbsp of vinegar
Korean Sauce
½ cup of gochu jang (Korean red pepper paste)
1 ½ tbsp of brown sugar
3 tbsp soy sauce
1 tsp sesame oil
1 tbsp of vinegar
3 tbsp of mayo
Mix together. The paste is quite thick and sticky and it can take a little muscle and patience to incorporate it into a smooth sauce. Place into an airtight container and keep in the fridge for the week.
Toppings:
chopped green onion
To make this in preparation for the week, I make the quinoa, sauce and chopped green onions. I don't make the eggs until just before ready to eat. I make my quinoa in my rice cooker, which is amazing - always turns out perfectly and I don't have to watch it. Follow the stove top instructions if you don't have a rice cooker and double the recipe if more than one of you will be having this throughout the week. Store your quinoa in an airtight container in the fridge.
To poach your eggs, bring a small pot of water and 1 tbsp of vinegar to a low simmer. On Masterchef they say you should crack your eggs, one at a time, into a bowl and gently slide them into the simmering water while having the water moving in a circular motion. I can't be bothered and simply "gently crack" them and slide them into the simmering water. Leave them to simmer for 3 - 4 minutes for a soft poached egg then remove them with a slotted spoon.
Place your eggs on top of the warm quinoa, top with your yummy sauce and come green onions. Voila. Really satisfying, healthy breakfast in about 5 minutes.
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