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

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  ½ cup, chopped or 50g

• 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 quinoa with 2 cups of water in a pot. Bring to a boil, reduce heat, cover, and simmer until quinoa is cooked and fluffy, about 12-15 minutes.
2. In a medium skillet, heat sesame oil and grapeseed oil over medium heat. Add mushrooms and cook, stirring often, until browned, about 10 minutes.
3. Add scallions to the mushrooms and cook until tender, about 3-5 minutes.
4. Soft boil the eggs by adding them to a pan, covering with water, bringing to a boil, and boiling for 5 minutes. Remove, drain, and peel.
5. In a large bowl, toss the mushrooms and quinoa together. Add cilantro and toss again. Divide the salad among plates, top with soft boiled eggs, and drizzle with soy sauce.

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