Filed Under: avocado, bowl, Chicken, Egg, grain, Quinoa

Egg-Topped Heritage Grain Bowl

Bring home this trendy Californian meal with this healthy and hearty bowl of quinoa, avocado, and chicken.

June 12th, 2017

Recipe by: Richard Blais

Bring home this trendy Californian meal with a healthy and hearty bowl of quinoa, avocado, and chicken - courtesy of Top Chef winner, Richard Blais.
  • 2 tablespoons peanut oil
  • 1/2 cup cooked quinoa
  • 1/2 cup cooked farro
  • 1/4 cup cooked amaranth
  • 1/4 cup cooked Kamut
  • 2 cloves garlic, minced
  • 1-inch knob fresh ginger, peeled and chopped
  • 2 or 3 scallions, chopped, white and light green parts only
  • Splash of soy sauce
  • Splash of brown rice vinegar or rice vinegar
  • 6 large eggs
  • 2 ripe avocados, pitted, peeled, and chopped or cut into wedges
  • 1 cup Pickled Red Onion
  • About 1 1/2 tablespoons mustard caviar (pickled mustard seeds) or grainy mustard
  • 2 tablespoons chopped fresh cilantro
  • About 2 cups chopped cooked chicken (optional)
  • 3 or 4 slices bacon, cooked and broken into pieces (optional)
  1. In a large skillet or wok, heat the oil over high heat. When hot, add the cooked grains, garlic, ginger, and scallions and stir-fry until the vegetables soften and the grains are hot, 5 to 7 minutes. Add the soy sauce and vinegar and stir just to mix and heat.

  2. Meanwhile, in a saucepan filled about halfway with water, submerge the eggs. Bring to a boil, reduce the heat to a rapid simmer, and cook the eggs for exactly 6 minutes from the time the water started boiling. Drain.

  3. Divide the hot grains among shallow bowls. Top each with a cracked soft-boiled egg, some avocado, pickled onions, mustard caviar, and cilantro. Add the cooked chicken and/or bacon, if using. Serve immediately.

Egg-Topped Heritage Grain Bowl
Raincoast Books

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