Grain bowls are all the rage these days, and it's not difficult to see why. They are wholesome, nutritious food that taste just as great! The only downside for me is that they can be quite costly. Thankfully, that's one easy problem to solve.
25g Quinoa, rinsed
50g Water
1 packet of Keto rice
1/3 a ear of Corn
A handful of Pine nuts
Salt and Pepper, to taste
Egg
Mushrooms
Cherry Tomatoes
Arugula, rinsed
Avocado, pitted and sliced
Lemon wedge
To prepare Quinoa
1. Place quinoa and water in a microwave-safe bowl, cover with a microwave-safe plate and microwave on High for 6 mins. Stir and microwave for another 3 mins. Let it stand, covered, till all the water has been absorbed. Then fluff it up with a fork and reserve.
Soft-boiled Egg
2. In a small pot, place enough water to cover the egg and bring it to a boil. Lower egg into the pot and turn the heat to low so the water is just simmering gently. Cook for 6 mins then remove the egg and place in ice water for 2-3 mins. Peel the eggshells carefully and reserve.
3. Lightly coat the corn with olive oil then place in a frying pan over medium heat. Add in the pine nuts to toast them at the same time. When the corn is cool enough to handle, cut the kernels off the cob with a knife and reserve.
5. In a large bowl, toss together the Keto rice, quinoa, toasted pine nuts, grilled corn kernels and arugula with a drizzle of extra virgin olive oil, and salt and pepper to taste.
6. Top with pan-roasted mushrooms, blistered cherry tomatoes, soft-boiled egg, sliced avocado and serve with a wedge of lemon.
If you like this recipe and would like to share it, please link to this blog post with its original contents. All recipes are created by me (unless otherwise stated) and require a lot of effort and time to craft. Crediting back is the biggest form of encouragement for me! Thank you! =)
Thoughts: While I called it Breakfast Grain Bowl, it is definitely good to be enjoyed at any time. I just think this is the kind of breakfast that I would love to wake up to most days (the other days are for pancakes and waffles... yum!😝), half of the ingredients are already what I eat for breakfast on an almost daily basis!
I love this mix of grain -- the different textures and the occasional pop of sweetness and nuttiness, but feel free to swap in your favourite grain. Farro has been getting increasingly popular while barley, lentils, chickpeas and all the different coloured beans will be excellent additions too.
I didn't include any sauces in this recipe, but to make things more interesting, you can add in some pesto, tahini, harissa, chutneys or even just a big tablespoonful of greek yoghurt.
Share with us your yummy creations on facebook or tag @whattobaketoday on instagram!
6. Top with pan-roasted mushrooms, blistered cherry tomatoes, soft-boiled egg, sliced avocado and serve with a wedge of lemon.
If you like this recipe and would like to share it, please link to this blog post with its original contents. All recipes are created by me (unless otherwise stated) and require a lot of effort and time to craft. Crediting back is the biggest form of encouragement for me! Thank you! =)
I love this mix of grain -- the different textures and the occasional pop of sweetness and nuttiness, but feel free to swap in your favourite grain. Farro has been getting increasingly popular while barley, lentils, chickpeas and all the different coloured beans will be excellent additions too.
I didn't include any sauces in this recipe, but to make things more interesting, you can add in some pesto, tahini, harissa, chutneys or even just a big tablespoonful of greek yoghurt.
Share with us your yummy creations on facebook or tag @whattobaketoday on instagram!
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