I tried this recipe from 86 Lemons and was seriously amazed how delicious it was! I tweaked it a bit based on what I had on hand and added a poached egg, and it made a pretty great nutritious and belly friendly meal. The finely chopped kale is great for ibs, since a lot of the fiber is already broken up, though if you’re the type that doesn’t do well with egg yolks you may want to omit the egg.
Start with some quinoa and sauteed mushrooms (my favorite!)
Meanwhile, make the dressing
and toss it with everything else (not much to look at, but surprisingly tasty to eat!)
Top with an egg and some fresh black pepper is you like.
If you don’t like poached eggs, don’t use one! Go for boiled, fried, whatever. If you don’t know how to make a poached egg, now would be a perfect time to learn! I refer you to my food idol Alton Brown’s video on easy to make, perfectly poached eggs: How to Poach an Egg: Alton Brown Shows You How.
1/2 cup quinoa, rinsed if necessary
1 cup vegetable broth
1 tablespoon olive oil
2 cloves garlic, minced
8 ounces of your favorite mushroom, sliced (I used baby bella)
2 tablespoons white wine, or vegetable broth
1/2 teaspoon freshly chopped thyme, or 1/4 teaspoon dried thyme
2 cups very finely chopped kale
salt and pepper
as many poached eggs as you want
1 tablespoon nut butter (I used almond)
1/2 tablespoon whole grain mustard
1/2 tablespoon agave nectar or honey
1/2 tablespoon apple cider vinegar
1 tablespoon fresh lemon juice
1 tablespoon water
1 tablespoon finely chopped basil
1 small garlic clove, minced
1/4 tsp salt
fresh ground black pepper, to taste
1. Start by bringing the quinoa and vegetable broth to a boil in a medium saucepan, and then simmer until tender (about 15 minutes). Meanwhile, saute the oil, garlic, mushrooms, and white wine with a pinch of salt until all the liquid is gone and mushrooms are slightly brown. Add the thyme.
2. Mix up all the dressing ingredients until thoroughly combined.
3. Mix quinoa, kale, mushrooms, and dressing and season to taste with salt and pepper.
4. Serve in bowls and top with a poached egg and freshly cracked black pepper if you like.
Recipe adapted from 86lemons.com/quinoa-kale-bowl-mushrooms-asparagusby