Korean-Inspired Brunch Bowl for Gluten-Free Energy Boost

Allergens

Egg, Soy (in gochujang)

Ingredients

• 1 cup cooked quinoa
• 1 cup mixed baby greens
• 1/2 cup sliced cucumber
• 1/2 cup shiitake mushrooms, thinly sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup edamame, shelled and cooked
• 1/4 cup pickled radish, thinly sliced
• 1 avocado, sliced
• 1 poached egg
• 1 tbsp gochujang (Korean chili paste)
• 1 tbsp sesame seeds, toasted

Instructions

1. In a large bowl, combine cooked quinoa and mixed baby greens.
2. Add sliced cucumber, shiitake mushrooms, cherry tomatoes, edamame, and pickled radish on top of the quinoa mixture.
3. Carefully place avocado slices and a poached egg over the vegetables.
4. Drizzle gochujang over the bowl, and sprinkle toasted sesame seeds on top.

Chef’s Insight

This brunch bowl is not only delicious but also packed with nutrients that will fuel your day.

Notes

Adjust the spiciness of the gochujang according to your taste preference.