Sesame Mushroom Quinoa Salad with Soft Boiled Eggs

Ingredients

• Quinoa

  Uncooked

  1 cup or 170g

• Sesame oil

  Salad or cooking

  ½ tbsp or 7g

• Grapeseed oil

  ½ tbsp or 7g

• Mushrooms

  White, raw

  1 lb or 453g

• Onions

  Young green, tops only

  ½ cup chopped or 36g

• Fresh cilantro

  Coriander leaves, raw

  5 tbsp or 5g

• Egg

  Whole, fresh eggs

  4 large or 200g

• Soy sauce

  Made from soy (tamari)

  2 tbsp or 36g

Directions

1. Combine 1 cup quinoa with 2 cups of water. Bring to a boil, reduce heat, cover and simmer until quinoa is fully cooked and can easily be fluffed with a fork, about 12-15 minutes.
2. Heat sesame oil and grapeseed oil over medium heat in a medium-sized skillet. Add mushrooms; cook, tossing often, until browned, about 10 minutes.
3. Add scallions to the mushrooms and cook until scallions are tender. About 3-5 minutes.
4. Meanwhile, soft boil eggs. Add eggs to a pan and cover with water. Bring to a boil and boil for 5 minutes. Remove from, drain, and peel.
5. In a large bowl toss the mushrooms and quinoa. Add the cilantro and toss some more. Divide salad evenly among plates and top with soft boiled eggs and a drizzle of soy sauce. Enjoy!

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