Quinoa Fried Rice Bowl
Alright friends, listen up. This is a MUST make! Wonderful flavors and tremendously satisfying. Great for a brunch or lunch.
Serves 4
Ingredients:
Fried Rice Bowl:
1 1/2 sweet potato
2-3 Tbsp olive oil
½ tsp kosher salt
1 cup quinoa
2 cups chicken broth
4 oz pancetta, diced (can also sub fresh prosciutto)
1 cup of kale, diced or torn into small pieces
1 1/2 Tbsp soy sauce or coconut aminos for gluten free
1 1/2 tsp sriracha or hot sauce
1 Tbsp white vinegar
4 eggs
Siracha Aioli:
1 cup avocado mayo
3 tsp sriracha
1 tsp lemon juice
1 egg yolk
½ tsp kosher salt
¼ tsp black pepper
Directions:
Preheat oven to 400 degrees.
Peel and dice sweet potatoes. Ensure pieces are slightly smaller (roughly ½” squares) and relatively uniform. Spread evenly on cookie sheet, sprayed with non-stick spray. Drizzle sweet potatoes with olive oil and kosher salt. Mix well to coat. Cook for 20-25 minutes or until golden brown.
While sweet potatoes are cooking, heat chicken broth in a small stockpot over high heat. Once boiling, add quinoa and turn heat down to low. Cook 12-15 minutes on low or until majority of liquid is absorbed.
While quinoa is cooking, heat a small skillet over high heat and cook pancetta. Stir frequently until slightly browned. Once cooked, remove from heat and set aside. (Note, if using fresh prosciutto, skip this step and simply add prosciutto to your finished bowl).
In a large serving bowl, place diced or torn kale pieces in bottom. Pour cooked quinoa over kale and add cooked sweet potatoes and pancetta. Let sit for 2-3 minutes so heat will slightly wilt fresh kale. Add soy sauce and siracha / hot sauce. Mix well to combine flavors. Set aside until eggs and aioli are complete.
Rinse out stockpot that was used for quinoa. Add water to ensure depth is roughly 3-4” in pan. Add vinegar to pot and heat on high. Crack eggs, one at a time into a small bowl or ramekin. You will need to poach one egg at a time. Once water is boiling, use a wooden spoon or spatula to create a fast swirl of the water. Once moving, slowly add one egg a time. The water movement will help the whites of the egg stay contained and ensure the egg doesn’t stick to the bottom of the pan. Set a timer for 3 minutes. Once cooked, use a slotted spoon to remove from water. Lay on a paper towel or napkin for excess water to drain off. Repeat with remaining eggs. Note, you need to create the swirling motion in the water with each new egg you poach.
While eggs are cooking, make siracha aioli. Place all ingredients in Cuisinart or blender. Blend until well combined.
Time to plate your dish! Using an individual bowl for each serving, place approximately ¼ of the quinoa mixture in the bottom of a bowl. Add poached egg to top. Drizzle with 1 Tbsp of aioli. Serve immediately.