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MUSHROOM QUINOA WITH ONSEN EGG

Serve 1

Ingredients:

  • Hot Boiling Water, 2.2 litres
  • Egg, 1 (room temperature)
  • Ice cubes, 2
  • Quinoa, 1 cup (170 grams)
  • Dried Shitake Mushrooms, 5 (soaked and diced)
  • Garlic Salt, 1 tablespoon
  • Seaweed, garnish before serving
  • Dried Parsley Flakes, garnish before serving

 

Instructions:

  1. Bring a kettle of water to the boil. Preheat Thermos® Food Jar by filling it with hot boiling water up to the inner rim, close the lid tightly and let it sit for 10 mins. Discard water.
  2. Fill the food jar with hot water to 70% full. Add ice cubes and egg (room temperature) and close lid tightly. Set timer for 20 minutes. The onsen egg will be ready in 20 minutes.
  3. Soak mushrooms in a cup of hot water for 5 minutes and diced.
  4. Preheat another Thermos® Food Jar by filling it with hot boiling water up to the inner rim, close the lid tightly and let it sit for 10 mins. Discard water.
  5. Add quinoa, 1 cup of hot water, diced mushrooms and garlic salt in the food jar and close lid tightly immediately. Give it a good shake and set it aside. The mushroom quinoa will be ready in 45 minutes, and can be left in the Thermos® Food Jar for up to 8 hours. Garnish with dried parsley flakes before serving.

 

Recipe specially created for Thermos® Singapore and cooking demonstration courtesy of Sheryl Ariel Boh, from fb.com/weivillakitchenandfarm and founder of ‘Cooking with Thermos’ Facebook group.

 

Watch the recipe in action!

Recipe Video: Mushroom Quinoa and Onsen Egg