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Recipes | 28 by Sam Wood
founder, IQS
 

Buttery Mushroom Porridge + Parsley Rolled Eggs

By Olivia Kaplan

I Quit Sugar - Buttery Mushroom Porridge + Parsley Rolled Eggs
Photo by: Ella Martin
  • 2 servings
  • Prep - 5 mins
    Cooking - 20 mins
  • Total - 25 mins
I Quit Sugar - Buttery Mushroom Porridge + Parsley Rolled Eggs
Photo by: Ella Martin

Savoury porridge has taken the breakfast world by storm, and we’re totally on board! Think buttery mushrooms, perfectly sautéed greens and creamy coconut – yes please!  

Servings: 2
Preparation: 5 mins
Cooking: 20 mins

Ingredients

  • 2 tablespoons ghee or butter.
  • 1 clove garlic, minced.
  • 2 cups mushrooms, sliced.
  • 4 cups silverbeet, roughly chopped.
  • 2 cups cooked quinoa.
  • 3/4 cups coconut milk, full-fat.
  • 1/2 teaspoon turmeric, ground.
  • 1/4 teaspoon cumin, ground.
  • Sea salt and freshly ground black pepper.

To Serve

  • 4 free-range eggs.
  • 3 tablespoons flat-leaf parsley, fresh, finely chopped.

Directions

1. Heat butter in a pan on a medium heat. Add in garlic and mushrooms and sauté for 5 minutes, add in silverbeet and a pinch of salt and pepper and cook for 5 minutes, until slightly wilted. Divide between two serving bowls.

2. In the same pan, add cooked quinoa, coconut milk, turmeric, cumin and a pinch of salt and pepper to warm through.

3. Meanwhile, fill a small pot with water and bring to the boil. Add in the eggs and cook for 6 minutes, plunge in cold water. Peel the eggs and roll in finely chopped parsley.

4. Serve porridge in two bowls, top with the parsley rolled eggs and a sprinkle of salt and pepper.


Note

We love leftovers! This recipe is great when you've got leftover quinoa in the fridge from last night's dinner.

Styling by Georgia Bellas.

Savoury porridge has taken the breakfast world by storm, and we’re totally on board! Think buttery mushrooms, perfectly sautéed greens and creamy coconut – yes please!

Ingredients

  • 2 tablespoons ghee or butter.
  • 1 clove garlic, minced.
  • 2 cups mushrooms, sliced.
  • 4 cups silverbeet, roughly chopped.
  • 2 cups cooked quinoa.
  • 3/4 cups coconut milk, full-fat.
  • 1/2 teaspoon turmeric, ground.
  • 1/4 teaspoon cumin, ground.
  • Sea salt and freshly ground black pepper.

To Serve

  • 4 free-range eggs.
  • 3 tablespoons flat-leaf parsley, fresh, finely chopped.

Directions

1. Heat butter in a pan on a medium heat. Add in garlic and mushrooms and sauté for 5 minutes, add in silverbeet and a pinch of salt and pepper and cook for 5 minutes, until slightly wilted. Divide between two serving bowls.

2. In the same pan, add cooked quinoa, coconut milk, turmeric, cumin and a pinch of salt and pepper to warm through.

3. Meanwhile, fill a small pot with water and bring to the boil. Add in the eggs and cook for 6 minutes, plunge in cold water. Peel the eggs and roll in finely chopped parsley.

4. Serve porridge in two bowls, top with the parsley rolled eggs and a sprinkle of salt and pepper.

Note

We love leftovers! This recipe is great when you've got leftover quinoa in the fridge from last night's dinner.

Styling by Georgia Bellas.