Ingredients

4 Servings

Produce

  • Spring Onions 2

  • Ginger Root 4 tsp

  • Cremini Mushrooms 910 g

  • Lime 1

  • Garlic Clove 1

  • Fresh Thyme 2 sprigs

Canned/Bottled Goods

  • Sesame Seed Oil 4 Tbsp

  • Soy Sauce 2 Tbsp

  • Vegetable Stock 125 g

Nuts & Seeds

  • Toasted Unsalted White Sesame Seeds 2 tsp

Dairy & Eggs

  • Whole Eggs 4

Spices

  • Salt 1/2 tsp

Dry Goods

  • Red Quinoa 110 g

Pantry

  • Water 310 ml

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
    • 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.

    • 2 Tbsp Sesame Seed Oil
    • 4 tsp , minced Ginger Root
    • 910 g , thinly sliced Cremini Mushrooms
    • 2 Tbsp Soy Sauce
    • 125 g Vegetable Stock
    • 1 , juiced Lime
    • 2 tsp Toasted Unsalted White Sesame Seeds

  5. Serve and Enjoy

    Pair with good music.

Suggested Meals

Gluten Free

Pumpkin Pancakes

Salmon

Fillet

Penne

Pesto

Seasoned Sweet

Potatoes

Tzatziki Salmon

Fillet

Nutrition

  Amount per
serving		 Daily value percentage
Calories 360 kcal  
Total Fat 20 g 26%
Total Saturated Fat 4 g 19%
Unsaturated Fat 16 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