Winter Grain Bowl with a Poached Egg




I can barely wait for Thanksgiving break! Only two days of classes left until I get to leave for NY and enjoy some well deserved time off with my roommate and her family. Over the past three years, this has become one of my favorite traditions of the fall semester, and one that I look forward to from the very beginning of the school year.
I therefore won’t be able to post next week, because I’ll be too busy enjoying some delicious turkey, stuffing, sweet potato casserole, creamed spinach, and biscuits among others. But in the meantime, I still have a final on Monday and little time to spend in the kitchen until then.




For today’s post, I decided share an early winter grain bowl with you, which is one of my favorite lunch options these days. I opted for some classic flavors and seasonal ingredients: mushrooms and Swiss chard. Since I figured this needed an extra something I tossed in a handful of blistered grape tomatoes to brighten up the dish. This effectively brought in the right amount of juicy deliciousness.


Kind of like fried rice, grain bowls are another one of my favorite versatile dishes. You can just throw in whatever you have leftover and call it a day. It’s magical! Additionally, it’s one of the rare options that can be eaten hot or cold. If you make two servings at once, just toss the grains with some dressing the next day and you have a salad with a grain base the next day! Bon appétit!


Total time: 25 minutes


  • 1/4 cup dried tricolor quinoa
  • 1/2 cup water
  • a large handful of Green Swiss chard
  • a handful of grape tomatoes
  • 1 portobello mushroom
  • 1 egg
  • olive oil
  • sea salt and freshly ground black pepper


  1. Cook the quinoa. Cover the grains with 1/2 cup of water, add some salt, and let it cook until all of the water is absorbed.
  2. Meanwhile, chop the Swiss chard and slice the portobello cap. Heat some olive oil in a pan and sauté the mushrooms first. When they are golden brown, add the Swiss chard and the grape tomatoes.
  3. Bring some water to a low simmer. Crack the egg into a small bowl. Using a spoon, create a whirlpool in the middle of the pot, and pour the egg in the middle of it. Let it cook for 2 minutes, and take it out of the water with a slotted spoon.
  4. To serve, start with the cooked quinoa, add the mushrooms, wilted chard, and blistered tomatoes. Top with the poached egg and drizzle with some sriracha and truffle oil. Enjoy!

recette-french DSC_0049

Temps total: 25 minutes


  • 1/4 tasse de quinoa
  • 1/2 tasse d’eau
  • une large poignée de blettes
  • une large poignée de tomates cerises
  • 1 grand champignon de Paris
  • 1 oeuf
  • huile d’olive
  • sel de mer et poivre noir fraichement moulu


  1. Faites cuire la quinoa. Dans une casserole, recouvrez les graines avec 1/2 tasse d’eau, salez, et laissez cuire jusqu’à ce que toute l’eau soit absorbée.
  2. Pendant ce temps, trancher les blettes et le champignon. Faites chauffer de l’huile dans un poêle et faites cuire les champignons. Quand ils sont bien dorés, ajoutez les tomates cerises et les blettes. Laissez cuire le tout à feu moyen.
  3. Faites bouillir de l’eau. Cassez l’oeuf dans un petit bol. Faites des cercles dans l’eau avec une cuillère de façon à créer un tourbillon. Versez l’oeuf au centre du tourbillon et laissez le cuire pendant 2 minutes. Sortez le avec une cuillère à trous.
  4. Pour servir, commencez par la quinoa, ajoutez les champignons, les blettes, les tomatoes cerises. Ajoutez l’oeuf poché par dessus et assaisonnez d’un filet de sriracha et d’huile parfumé à la truffe. Bon appétit!

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