Mindful Sodexo 
Hearty red quinoa oats with a fresh egg, Parmesan, roasted cremini, toasted almond, craisins, sauteed kale and sesame oil
Nutrition Facts:
Calories: 420, Carbs: 45g, Protein: 19g, Fat: 19g, Sat. Fat: 4g, Cholesterol: 185mg, Sodium: 520mg, Fiber: 6g
Prep Time: 15 to 20 minutes Cook time: 25 to 35 minutes Yield: 4 servings; 1 bowl per serving Difficulty level: Intermediate
Savory Breakfast Oatmeal with Sunny Side Egg
Ingredients
Prepare
Savory Breakfast Oatmeal with Sunny Side Egg
- 3 cups Steel-Cut Oats and Red Quinoa
- 1 1/3 cups Roasted Mushroom Medley
- 2 cups Braised Kale
- 4 sunny side up eggs
- 1/4 cup toasted sliced almonds
- 1/4 cup sweetened dried cranberries
- 1/4 cup chopped parsley
- ¼ cup grated Parmesan cheese
- 4 teaspoons sesame oil
- 1. Place 3/4 cup of hot oats and quinoa in each bowl. Top with the following in order:
- 1/3 cup roasted mushroom
- 1/2 cup braised kale
- 1 sunny side up egg
- 1 tablespoon toasted almonds
- 1 tablespoon dried cranberries
- 1 tablespoons chopped parsley
- 1 tablespoons Parmesan
- 1 teaspoon sesame oil. - 2. Enjoy immediately!
Roasted Mushroom Medley (see Chef’s Tip)
- 4 ounces quartered button mushrooms
- 4 ounces stemmed and quartered shiitake mushrooms
- 4 ounces quartered cremini mushrooms
- 1. Preheat the oven to 450 degrees Fahrenheit.
- 2. Place the mushrooms in a single layer on a rimmed baking sheet, being careful not to overcrowd them. Spray with vegetable oil spray. Roast for 8 to 10 minutes until lightly browned, flipping once halfway through cooking.
- 3. Remove the mushrooms from the oven and keep warm until ready to use.
Braised Kale
- 3/4 teaspoon canola oil
- 3 ounces cleaned and thinly sliced kale (about 2 cups)
- 1/4 cup water
- 1/4 cup finely chopped yellow onions
- 1 teaspoon sliced garlic
- 1/4 teaspoon kosher salt
- 1. Heat the oil in a large sauté pan over high heat. Add the kale and cook for approximately 5 minutes.
- 2. Add remaining ingredients and mix well. Cover and reduce the heat to simmer.
- 3. Continue cooking for 3 to 4 minutes until the kale is tender. Keep warm until ready to use.
Steel Cut Oats and Red Quinoa
- 3 cups water
- 1/2 teaspoon kosher salt
- 1/2 cup steel-cut oats
- 1/2 cup red quinoa
- 1 cup fat-free milk
- 1. Bring the water and salt to a boil. Stir in the oats and reduce heat to medium-low. Simmer uncovered for 10 minutes.
- 2. Stir in the quinoa and simmer for 10 more minutes.
- 3. Stir in milk and simmer for 5 minutes until the oats and quinoa are tender.
Chef Tips:
- Any blend of mushrooms will work; shiitake mushrooms add extra richness and umami.
- Quinoa may be available in red, white, black, or tricolor at many grocery stores. You can prepare the braised kale and roasted mushrooms up to two days ahead and store them in the refrigerator until ready to enjoy. Gently reheat as needed; make sure reheated kale and mushrooms reach an internal temperature of 160 degrees Fahrenheit with an instant-read thermometer.
- You can also save time by braising the kale and roasting the mushrooms while the oatmeal is cooking.
