Quinoa, tofu, wakame seaweed & coriander in egg drop broth
Quinoa and tofu in broth that is just perfect for breakfast ...
Breakfast on the weekend doesn't always have to involve a greasy fry-up. Sometimes, you simply want a cooked breakfast that is simultaneously hot, tasty, nutritious and doesn't involve three thousand calories. I miss living in Hong Kong when a steaming bowl of rice congee was just a hop, skip and elevator ride down to the main street level away. Which is why I am loving this recipe for quinoa in an egg drop broth filled with tofu, wakame seaweed and fresh coriander and spring onions. It's a nutritious way to start the day and is surprisingly satisfying.
Since this is a breakfast dish, I haven't added stock cubes to the broth. I find it flavoursome enough with lots of coriander and just a small amount of soy sauce. I like the simplicity of it.
For a quick lunch, tweak this recipe by adding chopped, leafy vegetables like pak choi or chinese cabbage.
Tip: The easiest way I have found to cook quinoa is in a rice cooker (using the ratio of 1 cup quinoa to 1.5 cups water). The quinoa needs to be rinsed prior to cooking.
You can also buy ready-to-eat quinoa that come in 250g packs (like this one from Merchant Gourmet) which can be added directly to the broth (in step 1).
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