Japanese-Inspired Quinoa and Chard Bowl with Sous Vide Oats
What Started it all:
Quinoa, Chard, oats, sous vide
This recipe combines the nutritious benefits of quinoa, the earthy goodness of chard, and the unique texture of sous vide oats. It's a comforting and wholesome dish, perfect for a nourishing meal.
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 bunch chard, stems removed and leaves chopped
- 1 cup rolled oats
- 2 cups milk (or any plant-based milk)
- 4 eggs
- 2 tablespoons soy sauce
- 1 tablespoon mirin
- 1 tablespoon sesame oil
- 1 teaspoon sesame seeds
- Salt, to taste
- Pepper, to taste
Instructions
- Rinse the quinoa under cold water.
- In a medium saucepan, combine the quinoa and water. Bring to a boil.
- Reduce heat to low, cover, and simmer for about 15 minutes, or until the water is absorbed and the quinoa is tender.
- Fluff with a fork and set aside.
- In a large pan, heat the sesame oil over medium heat.
- Add the chopped chard and sauté until wilted, about 5 minutes.
- Season with salt and pepper to taste.
- Preheat your sous vide water bath to 185°F (85°C).
- In a large sous vide bag, combine the rolled oats and milk.
- Seal the bag and place it in the water bath.
- Cook for 1 hour.
- Remove the oats from the bag and transfer to a bowl. Stir in the soy sauce and mirin.
- Preheat your sous vide water bath to 167°F (75°C).
- Place the eggs in the water bath and cook for 13 minutes.
- Carefully remove the eggs and immediately transfer them to an ice bath to stop the cooking process.
- Divide the cooked quinoa among four bowls.
- Top each with sautéed chard and a portion of the sous vide oats.
- Carefully peel the sous vide eggs and place one on top of each bowl.
- Sprinkle with sesame seeds for garnish.
This Japanese-inspired bowl is a delightful blend of textures and flavors, bringing together the nutty quinoa, tender chard, and creamy oats. The sous vide eggs add a luxurious touch, making it a comforting and nourishing meal perfect for any time of the day. Enjoy!