Wild Quinoa Mushroom

This recipe was inspired by the Pale Blue Plate. A new found fellow food blogger that I’ve come to adore. When I saw this dish I couldn’t take my eyes off of it. The sunny side egg was so vibrant and I love mushrooms. I had to recreate it for myself with a few tweaks. Her recipe called for couscous and sundries tomatoes. I used quinoa and cherry tomatoes. Our spices varied as well. I used whatever I had at home. I loved the spicy aspect of her recipe so I used a jalapeño (which gave a major kick) and drizzled hot sauce on it at the end.

| WHAT YOU NEED |

1 Portobello Mushroom

1 Egg

Quinoa

Onion

Cherry Tomatoes

Jalapeño

Garlic

Spices

Olive Oil

| WHAT YOU NEED TO DO |

Preheat your oven to 180 degrees.

Prepare a pot of water for your quinoa.

Scrap the inside of your mushroom clean. Remove the stalk and inner layer. Place it face down on a baking sheet and drizzle over some olive oil and place it in the oven for 10 minutes.

Now let’s multi task a bit. Start to cook your quinoa (which should the about 15 minutes). While all that is cooking, start to slice your onion, and chop your tomatoes, jalapeño and garlic. Have a pan ready to sauté the onions, garlic and tomatoes. Add in whatever spices you desire. I added in my usual plus paprika. Once they’re just about done, add in the jalapeño so warm it up a bit.

By now your quinoa should be done and your mushroom. Place your sautéed veggies in with the quinoa and mix together. Place your quinoa mixture into the open part of the mushroom. Be sure to leave a centre for your egg.

Crack an egg into the centre of your creation. Place it back in the oven until your egg is cooked.

Once removed from the oven, sprinkle paprika and drizzle olive oil to complete your dish.