Korean Mushroom Quinoa Breakfast Bowl Recipe

About this recipe

A hearty and flavorful breakfast bowl featuring savory mushrooms, protein-packed quinoa, and vibrant Korean-inspired seasonings.

Ingredients

• - Forest Whole Foods Organic White Quinoa
• 500G Cj Taeyangcho Red Pepper Gochujang Paste
• - Kikkoman Soy Sauce
• 160 Ml Cj Bibigo Sesame Oil
• 1 Bunch Spring Onions 1 Bunch
• 100 G Jumbo Garlic 100g
• 1 Bunch Spinach Fresh 1 Bunch
• - Schwartz Sesame Seeds
• 120 Ml Lee Kee Seasoned Rice Vinegar 120ml

Instructions

1. 1. Rinse the quinoa thoroughly under cold water and cook it in a pot with double the water for 15 minutes until tender.
2. 2. Clean and slice the button mushrooms into thin pieces for even cooking during sautéing.
3. 3. Heat sesame oil in a skillet over medium heat and sauté the garlic until fragrant, about 1 minute.
4. 4. Add the sliced mushrooms to the skillet and cook for 5-7 minutes until softened and golden brown.
5. 5. Stir in the gochujang paste, soy sauce, and rice vinegar, ensuring the mushrooms are well coated.
6. 6. Wash the spinach and add it to the skillet, cooking for 2-3 minutes until wilted and tender.
7. 7. Slice the scallions finely and add them to the skillet for a fresh aromatic touch.
8. 8. Assemble the cooked quinoa in bowls and top it with the sautéed mushroom-spinach mixture.
9. 9. Sprinkle toasted sesame seeds over the bowls for added texture and nutty flavor.
10. 10. Serve the bowls warm and enjoy the balance of savory, spicy, and nutty flavors.