Ingredients:
- 1 cup cooked quinoa
- 2 cucumbers, thinly sliced
- 2 tablespoons rice wine vinegar
- 3 cups raw shitake mushrooms, sliced
- 2 cups kale, stems removed and roughly chopped
- 1 small handful shredded carrots
- 2 zucchini, spiralized or thinly sliced
- 3 tablespoons sesame oil, divided
- 3 tablespoons soy sauce or tamari, divided
- 2 tablespoons sesame seeds, to serve
- 3 cloves minced garlic
- 2 fried eggs, to serve
- 2 scallions, white and green parts, thinly sliced, to serve
- Salt and pepper, to taste
- Gochujang (or sriracha in a pinch!) to serve
Directions:
- In a small bowl, add the cucumbers and the rice wine vinegar, and a pinch of salt and pepper. Stir together and set aside to quick pickle for at least 15 minutes.
- In a large skillet over medium heat, add 1 tablespoon sesame oil, 1 tablespoon soy sauce, and 1 clove minced garlic. Add the mushrooms, and cook until tender, 4-6 minutes. Transfer to a bowl, and set aside. Continue this process with the kale, and again with the carrots and zucchini in the same pan. Season to taste with salt and pepper.
- To serve, divide the quinoa and vegetables between two bowls, and top each with a fried egg, a sprinkling of scallions, and a side of the quick pickle cucumbers. Serve with gochujang alongside. Enjoy!