Calling all Lazy Chefs!
This simple, one-bowl dinner is a MUST TRY. This is not a drill. I repeat: THIS IS NOT A DRILL! This is definitely the most I have enjoyed a meal that I put such little effort into. Ever. Please make this and make yourself happy. And your stomach. And your tongue. And your nose (’cause it smells good). And your crazy life with little time, because this took 20 minutes tops, including clean up, from start to finish. Maybe 25 if you are a dilly-dally-er.
Okay, not only is this super simple and fast, it requires very few ingredients. For instance, I literally cannot remember the last time I went grocery shopping (2 my card record says my most recent trip to Martin’s was 16 days ago), and I was able to make this from what I had in my pantry.
And this bowl simply feels so incredibly nourishing. Granted I still may be on the high after eating this magic concoction, but the fact that there is such a high has gotta tell you it is incredible. Anyway, I have been feeling quite terrible and sick all day (hence the miniscule amount of effort put into making this), and I feel so much better already. It is warm, comforting, and full of umami deliciousness.
TOMATO QUINOA EGG BUDDHA BOWL
Serves 1 belly
1/3 cup quinoa, dry
1/3 -1/2 cup favorite tomato sauce
1/4 yellow onion, diced
4-5 mushrooms, sliced
1/2-1 Tbsp olive oil (though coconut could’ve done well too)
2 caps of raw apple cider vinegar (a.c.v.)
Salt (to taste)
Pepper (to taste)
Garlic powder (optional, but recommended)
Dried Oregano (optional, but strongly recommended)
Cayenne powder (optional, but recommended)
1. OPTIONAL: Soak quinoa with 1 cap of apple cider vinegar and enough water to cover it preferably overnight or for a couple of hours. I only soaked mine for 1 or 2. For minimal effort, leave this step out; for maximal nutrition, definitely include it!
2. Pour the quinoa and enough water to cover it (use the water and a.c.v. from step 1 of you did it) into a small pot over high heat and bring to a boil.
3. Reduce the quinoa to a simmer and cover for 10-15 minutes, stirring occasionally.
[Laziness tip: don’t measure out the water, pour it 1-2 inches above the level of the quinoa and let it boil uncovered until the quinoa has soaked up all the water, and the excess has evaporated.]
4. Once the quinoa is cooked, add the tomato sauce and season to taste! Place this part into your bowl first.
5. While quinoa is cooking, heat the oil and add onions in a pan over medium heat. Cook until browned.
6. Add the mushrooms to the pan and turn the heat to medium-high. Cook until the mushrooms have browned.
7. Once the onions and mushrooms are done (and smell amaaaazing!) Place them on top of your quinoa in your budding Buddha bowl.
8. In a small pot, bring water (at least 3 or 4 inches) and a cap-full of a.c.v. to a gentle boil/vigorous simmer.
9. Stir a slotted spoon in a circular motion to create a whirlpool, then add 1 egg to the middle. (It helps keep the egg intact if you crack the it into a bowl first and slide it into water.)
10. Let the egg cook for at least 2 minutes, or until the white feels firm, but the yolk still feels soft. Then remove with the slotted spoon and place on top of your quinoa and mushrooms.
11. Repeat the poaching process with your second egg and season both with salt, pepper, garlic powder, cayenne, etc…
To make this even more nutritious, “pre-game” it with some sauerkraut or any other fermented food of choice (kombucha anyone?) beforehand!
While this is delicious as is, I would have added some goodies if I had them lying around. For instance: avocado, sprouts, sauteed greens, paprika, etc… Some crushed almonds or other nut might do well for the crunch factor too!
Please do yourself a huge favor and go make this for your next lunch or dinner or any other meal (eggs mean breakfast, am I right?). It is so good and takes so little effort!! Stay healthy, and remember to take care of yourself and that you deserve rest.