Ingredients

4 Servings

Produce

  • Cremini Mushroom 910 g

  • Spring Onions 2

  • Ginger Root 4 tsp

  • Lime 1

  • Fresh Thyme 2 sprigs

  • Garlic Clove 1

Canned/Bottled Goods

  • Vegetable Stock 120 ml

Dairy & Eggs

  • Whole Eggs 4

Spices

  • Salt 1/2 tsp

Dry Goods

  • Red Quinoa 110 g

Pantry

  • Water 310 ml

  • Soy Sauce 2 Tbsp

  • Sesame Seed Oil 89 ml

  • Toasted Unsalted White Sesame Seed 2 tsp

Preparation

  1. Flavour & Boil Quinoa

    Combine all ingredients in large pot & bring to a boil.

    • 1, smashed Garlic Clove
    • 2 sprigs Fresh Thyme
    • 1/2 tsp Salt
    • 110 g Red Quinoa
    • 310 ml Water
  2. Cover & Simmer Quinoa

    Reduce heat & simmer, covered, for 15 minutes. Remove garlic & thyme. Fluff with a fork.

    • 110 g Red Quinoa
  3. Fry Egg

    Set a small pan to high heat for 1 minute. Add oil and eggs. Fry until cooked to your liking. Remove from heat. Add spring onion to pan & fry just until wilted, about 30 seconds. Place spring onion on top of eggs & drizzle with soy sauce.

    • 2 Tbsp Sesame Seed Oil
    • 4 Whole Eggs
    • 2 Spring Onions
    • tsp, to taste Soy Sauce
  4. Saute Mushrooms

    Prepare ingredients. Set pan to high heat for 1 minute. Add oil & ginger. Cook & stir until fragrant, about 30 seconds. Stir in mushrooms & soy sauce. Cook for 2-3 minutes. Add in stock & cook for 3-4 minutes. Stir in lime juice & sesame seeds.

    • 4 Tbsp Sesame Seed Oil
    • 4 tsp, minced Ginger Root
    • 910 g, thinly sliced Cremini Mushroom
    • 2 Tbsp Soy Sauce
    • 120 ml Vegetable Stock
    • 1, juiced Lime
    • 2 tsp Toasted Unsalted White Sesame Seed
  5. Serve and Enjoy

    Pair with good music.

Nutrition

  Amount per
serving
Daily value percentage
Calories 420 kcal  
Total Fat 27.0 g 35%
Total Saturated Fat 5.0 g 24%
Unsaturated Fat 22 g  
Cholesterol 185 mg 62%
Sodium 940 mg 40%
Total Carbohydrate 31 g 11%
Fiber Total Dietary 4 g 15%
Sugars Total 4 g  
Protein 17 g 34%
Vitamin C 6 mg 6%
Calcium Ca 98 mg 8%
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By Innit Culinary Team