Chef Yollly
Recipe manager in your pocket!
Quinoa with Mushrooms and Spinach
Quick Meals · 20 min
You're viewing a translation. Original:
8
steps
14
ingredients
0
likes
Quinoa with Mushrooms and Spinach
Quick Meals · 20 min
0 likes
You're viewing a translation. Original:
Chef Yollly
Recipe manager in your pocket!
About this Recipe
Fluffy quinoa with golden brown button mushrooms and tender spinach, complemented by a poached egg with creamy yolk and Parmesan. A hearty balanced breakfast with a rich mushroom flavor, fresh greens, and a light cheesy note.
Kitchenware
Frying Pan
Scales
Stove
Pot
Ingredients
14 ingredients
Servings
1
410 kcal
Calories
22 g
Protein
18 g
Fat
41 g
Carbs
quinoa
50 g
368 kcal · 14g protein · 6g fat · 64g carbs · per 100g
button mushrooms
120 g
22 kcal · 3.1g protein · 0.3g fat · 3.3g carbs · per 100g
shallot
25 g
72 kcal · 2.5g protein · 0.1g fat · 16.8g carbs · per 100g
garlic clove
1 clove
149 kcal · 6.4g protein · 0.5g fat · 33.1g carbs · per 100g
olive oil
5 g
884 kcal · 0g protein · 100g fat · 0g carbs · per 100g
black pepper
NaN to taste
251 kcal · 10.4g protein · 3.3g fat · 64.8g carbs · per 100g
fine salt
1 g
0 kcal · 0g protein · 0g fat · 0g carbs · per 100g
baby spinach
40 g
23 kcal · 2.9g protein · 0.4g fat · 3.6g carbs · per 100g
freshly squeezed lemon juice
5 g
22 kcal · 0.3g protein · 0.2g fat · 6.9g carbs · per 100g
salt
0.5 g
0 kcal · 0g protein · 0g fat · 0g carbs · per 100g
grated parmesan
6 g
431 kcal · 38g protein · 29g fat · 4g carbs · per 100g
eggs
1 pc
155 kcal · 13g protein · 11g fat · 1.1g carbs · per 100g
microgreens
5 g
32 kcal · 2.6g protein · 0.4g fat · 4.4g carbs · per 100g
grated parmesan
6 g
431 kcal · 38g protein · 29g fat · 4g carbs · per 100g
Instructions
8 steps
Step 1
1 ingredient
Prepare the quinoa. Rinse quinoa thoroughly under running water. Pour about 100 ml of water, add 1 g of salt, bring to a boil and cook covered over low heat for 12–15 minutes until all water is absorbed. Remove from heat and fluff with a fork.
quinoa
Step 2
3 ingredients
Prepare the vegetables. Slice the button mushrooms, finely chop the shallot, and mince the garlic.
button mushrooms
shallot
garlic clove
Step 3
1 ingredient
Fry the mushrooms. Heat olive oil in a nonstick pan. Add the button mushrooms and fry over medium-high heat for 4–5 minutes until a pronounced golden crust forms.
olive oil
Step 4
2 ingredients
Add the shallot to the mushrooms and cook for another 2 minutes. Then add the garlic, 1 g of salt, and ground black pepper, stir and heat for about 30 seconds.
black pepper
fine salt
Step 5
1 ingredient
Add the spinach. Add the spinach to the mushrooms and cook for 1 minute, just until the leaves become soft but retain a bright green color.
baby spinach
Step 6
3 ingredients
Combine with the quinoa. Add the cooked quinoa, lemon juice, and half of the finely grated Parmesan. Gently mix and heat together for about 1 minute. Taste and, if necessary, add the remaining 0.5 g of salt.
freshly squeezed lemon juice
salt
grated Parmesan
Step 7
1 ingredient
Prepare the poached egg. In a small pot, bring water almost to a boil. Gently lower the egg into the water and cook for about 3 minutes so the white is fully set but the yolk remains runny.
eggs
Step 8
2 ingredients
Place the quinoa with mushrooms and spinach on a shallow plate. Top with the poached egg, sprinkle with the remaining Parmesan, and add microgreens. Before serving, the egg can be gently cut so the yolk beautifully drips over the quinoa.
microgreens
grated Parmesan
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