Quinoa Breakfast Bento Bowl
Serves 2
Ingredients
1 bunch kale, destemmed and chopped
2 cups sliced crimini mushrooms
3 scallions, chopped
2 garlic cloves, minced
3 slices of bacon, chopped into bite-sized pieces
1 inch ginger, minced
1 teaspoon red pepper flakes
1-2 tbsp sesame oil
1 cup quinoa
1 tbsp Thai red curry paste
3 cups chicken broth
1/2 cup mirin (Japanese rice wine)
3-4 eggs for poaching
Garnishes: more chopped scallions, chopped cilantro, chopped peanuts, soy sauce, oh and SRIRACHA...!
Directions
In a saucepan over medium heat, combine the chicken broth and the red curry paste and bring to a simmer until well mixed. You will use two cups of this to cook the quinoa and 1 cup for the greens braising liquid.
Cook the quinoa according to package directions, using the broth instead of water.
In a dutchoven or large stock pot, crisp up the bacon over medium heat and set aside. Add the sesame oil and turn the heat up to medium high. Once the oil is shimmering, add the garlic, ginger, scallions and red pepper flakes. Fry, stirring constantly for 2-3 min. Deglaze the pan with the mirin, scraping bottom of the pan to loosen all the crunchies from the bottom of the pan. Add the remaining broth and let reduce by approximately half.
Meanwhile, sauté the mushrooms in a separate pan and set aside. Poach or fry eggs, as desired. I would definitely recommend poaching or frying over easy to get that nice creamy texture!
When the broth is reduced, add the kale, lid the dutchoven or pot and let the kale wilt (a few minutes). Add in the mushrooms and turn off the heat.
In a bowl, add a scoop of quinoa and the greens mixture, topping with some of the leftover mirin braising liquid. Sprinkle with some bacon bits and top with egg(s). Garnish with sriracha, cilantro, green onions, chopped peanuts as desired. DIG IN.
