Wakame, a sea vegetable, contains loads of energizing minerals, like magnesium, iodine, calcium, and iron. It’s delicious in this savory breakfast. The recipe uses cooked quinoa or brown rice, so make a batch ahead of time to have it ready for the morning.
Staff Favorite, Veggie
Recipe Preparation Time:
Recipe Cook Time:
Recipe Ingredient Details:
½ cup (about 1/4 ounce) dried shiitake mushrooms
¼ cup wakame
1 cup cooked quinoa or brown rice, warmed
1/2 medium carrot, thinly sliced or grated
2 green onions, sliced
1 tablespoon rice wine vinegar
1/2 teaspoon agave nectar or honey
1 tablespoon low-sodium tamari
1/2 teaspoon grated fresh ginger
1/2 teaspoon toasted sesame oil
2 eggs, fried or scrambled
2 tablespoons sesame seeds (for garnish)
In a medium bowl, cover mushrooms and wakame with warm water and soak for 15 minutes. Drain and chop mushrooms and wakame.
In a mixing bowl, toss together warm grains, carrot, and green onions. Add mushrooms and wakame. Combine well.
In a small bowl, whisk together vinegar, agave or honey, tamari, ginger, and oil. Pour sauce over grains mixture and toss to combine.
Divide mixture into bowls; top with an egg and sesame seeds for garnish.
Recipe Additional Notes:
PER SERVING: 250 cal, 6g fat (2g mono, 2g poly, 2g sat), 186mg chol, 13g protein, 33g carb, 5g fiber, 682mg sodium
Tue, 2012-01-24 17:54