5.0 from 3 votes
Get the Recipe Quinoa Breakfast Bowl with Mushrooms and Edamame
This hearty quinoa breakfast bowl has it all! Loaded with savory mushrooms, kale, bell pepper, and edamame in an Asian-inspired savory sauce, this combination of veggies and quinoa, paired with a soft-boiled egg, is a satisfying start to your day!
Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4 servings
Calories: 386 kcal
Course:
Breakfast
Cuisine:
Asian
Ingredients
- 1 cup dry quinoa or 3/4 cup cooked per serving
- 4 eggs
- 8 ounces baby bella mushrooms sliced
- 1 Tablespoon extra virgin olive oil
- 3 scallions sliced, white and green parts divided
- 3 cloves garlic minced
- 1 bell pepper diced
- 1 ½ cups frozen edamame (mukimame) rinsed to thaw slightly
- 2 cups kale chopped
- cilantro lime sauce for serving, optional
Sauce
- 2 Tablespoons soy sauce
- 1 Tablespoon pure maple syrup
- 4 dashes sesame oil
- 1 Tablespoon rice vinegar or apple cider vinegar
- 1 teaspoon chili garlic paste or Sriracha
Instructions
- Cook the quinoa according to package directions. To save time, buy a microwave ready packet or prepare the quinoa in advance.
- Soft-Boiled Eggs: Heat a large saucepan with water (enough to cover the eggs once they’re added) and bring to a boil. Gently lower the eggs into the boiling water using a slotted spoon and boil for 6 1/2 minutes. While the eggs are cooking, prepare an ice bath by filling a large bowl with ice and topping it off with water. Remove the eggs and place them directly in the ice bath for at least 2-3 minutes.
- Sauce: add the sauce ingredients to a jar and shake to combine. You can also whisk them together in a bowl. Set aside.
- Meanwhile, heat a large skillet over medium heat with the sliced mushrooms in an even layer. Cook for 4-5 minutes, allowing the water to release from the mushrooms, stirring occasionally as they lift from the pan.
- Drizzle olive oil in the skillet and add the white and light green parts of the scallions, reserving the dark green slices for garnish. Add garlic and bell pepper. Cook for 3 minutes.
- Add sauce to the veggies and bring to a simmer for 1-2 minutes. Add the edamame and kale. Cook 1-2 minutes until greens are wilted.
- Serve quinoa in a bowl and top with the veggies, scooping out any sauce that remains in the skillet. Top with the peeled and sliced egg (or egg of choice). Garnish with the green scallion slices. Add sesame seeds, chili oil, or cilantro lime sauce as desired. Enjoy!
Cup of Yum
Nutrition Information
Calories
386kcal
(19%)
Carbohydrates
46g
(15%)
Protein
21g
(42%)
Fat
14g
(22%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
3g
Monounsaturated Fat
5g
Trans Fat
0.02g
Cholesterol
164mg
(55%)
Sodium
592mg
(25%)
Potassium
979mg
(28%)
Fiber
8g
(32%)
Sugar
8g
(16%)
Vitamin A
4614IU
(92%)
Vitamin C
73mg
(81%)
Calcium
198mg
(20%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 386
% Daily Value*
| Calories | 386kcal | 19% |
| Carbohydrates | 46g | 15% |
| Protein | 21g | 42% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 164mg | 55% |
| Sodium | 592mg | 25% |
| Potassium | 979mg | 21% |
| Fiber | 8g | 32% |
| Sugar | 8g | 16% |
| Vitamin A | 4614IU | 92% |
| Vitamin C | 73mg | 81% |
| Calcium | 198mg | 20% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.