Hello, my name is Dana and I am not a morning person.
I have the inner clock of a 16 year old boy and I can sleep like it’s my job. I usually feel hella guilty when I do finally roll out from my cocoon and all I want to do is crawl back in.
I know I need to hit breakfast right away. I don’t love the traditional bacon, eggs and toast plate and I’m no fan of pancakes or oatmeal either. I do enjoy savory dinner for breakfast – pizza, burrito, fried rice – you name it.
As I write this we are dreading the imminent -22c degree weather this weekend. I usually spend those days hibernating and cooking lots of long simmering pots of deliciousness, but alas, I am working all frigid weekend. Those bowls of hearty goodness are still much appreciated, but I need a quicker way to pull it together.
As I’m pulling pints the next few days I know someone who’ll actually be eager to step outside into that arctic air…
Bottom line is that I’m always looking for a quick start to the day and here it is! You can definitely make this the night or day before and whip up your egg just before you eat.
BEAUTIFUL BREAKFAST QUINOA BOWLS with POACHED EGG
These bowls are so versatile – they are dairy free, gluten free (make sure your soy sauce is GF or use tamari), and if you omit the egg it is vegan. You can swap in any ol’ veg you have in the fridge and spice it up as you like.
This dish is heightened by the spices – I’ve made the switch to quality organic ones from My Spice Box ( a Toronto co.) – this is a great way to use them. The health benefits from turmeric and cayenne are many – or if you happen to have fresh turmeric, you can grate some in with the onion and garlic.
As far as eggs go, I used to hate runny yolks, so I am very new at making poached ones. They’re great to top off a variety of dishes like my Steak and Egg Stack, the gooey yolks really bind everything together.
1/2 cup broccoli florets
1 tbsp olive oil + more for serving
1 cup sliced mushrooms
2 sliced green onions
1 minced clove of garlic
1/4 cup green peas
1 cup cooked quinoa
1/4 tsp each turmeric and cayenne pepper
a few dashes soy sauce
1/3 cup diced cucumber
kosher salt and fresh ground pepper
1/4 cup fresh herbs (parsley, cilantro, dill, mint even arugula), sprouts or microgreens
2 tbsp sunflower seeds
Put a small pot of water with some salt on to boil. Blanch the broccoli until bright green, about 1 minute. Remove with a slotted spoon to a paper towel lined plate until ready to use.
Add a dash of vinegar to the boiling water. Crack the egg into a small cup or ramekin. Gently swirl the water to make a small whirlpool. Carefully slide the egg into the centre of the pot. Turn off the heat and cover to allow the egg to poach.
Heat the oil in a skillet. Add the mushrooms and saute until lightly browned, about 3 minutes. Toss in the onions and garlic and saute 2 – 3 minutes more. Add the broccoli, green peas, quinoa, turmeric, cayenne pepper and soy sauce, stirring until combined. Turn off the heat.
Remove the egg from the water with a slotted spoon and place on a towel.
Toss the cucumber into the quinoa and taste for seasoning. Spoon into a bowl and sprinkle over your fresh herbs, sprouts or microgreens. Top with your poached egg and sprinkle with a little more salt and pepper, then drizzle with some olive oil and serve.
I have some great surprises and more Harlot’s Artist features with some very talented TO musicians on the way. We are excited to be bringing saxophonists Chris Gale and Kelly Jefferson, as well as Mad Bastard Kevin Quain and one of Canada’s most talented and versatile performers, Sarah Slean…
One more time: