Quinoa and Fried Egg Veggie Bowl
"What does everyone have planned for the weekend? I’ve got a jam-packed few days ahead - this afternoon I’m recording my first podcast interview, then tomorrow I’ve been invited to attend the in @goop health conference, then Monday I’ll be attending a gut health symposium! It’s a lot for this introvert, but so excited to share everything I learn AND I have a pretty exciting announcement to make next week so stay tuned."
-- @walderwellness


Prep time 5mins
Cook time 25mins
Serves or Makes: 1


  • 3/ 4 cup bok choy
  • 3/ 4 cup enoki mushrooms, sliced
  • 1/ 2 cup quinoa (not cooked)
  • 1 garlic cloves, finely minced
  • 1/ 2 teaspoon freshly ground ginger
  • 1/ 2 tablespoon tamari sauce
  • 2 tablespoon olive oil
  • 1 large eggs
  • 1/ 4 cup pea shoots
  • Salt and pepper, to taste
  • Pinch of crushed red pepper flakes


  • Step 1

    Cook quinoa according to package directions. Once quinoa is cooked, add garlic, ginger and tamari sauce. Cook for 2-3 minutes until fragrant.

  • Step 2

    Next, heat a large pan with 1/2 tbsp oil and saute bok choy and mushrooms for 8-10 minutes until softened. Remove the vegetables from the pan and wipe clean.

  • Step 3

    To make the fried egg, heat 1 tbsp olive oil in the pan used previously. Crack the egg into the pan and sprinkle with salt, black pepper, and red pepper flakes. Cook for 2-4 minutes until the egg white is cooked through.

  • Step 4

    To assemble the bowl, lay down the quinoa. Next, add the sautéed mushroom bok-choy mixture. Top with the fried egg and pea shoots.