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Mindful : February 2017
24 mindful February 2017 Quinoa Bowl with Chanterelles, Root Vegetables, Black Radish and a Poached Egg Ser ves 4 14 ounces (400 g) chanterelles 1 sweet potato, peeled and diced 1⁄2 cup olive oil Sea salt and pepper 1 cup dry white quinoa 11⁄2 tablespoons aged balsamic vinegar 1 tablespoon vermouth 4 large eggs 1 large red beet, peeled and grated finely 1 small black radish, cleaned and grated finely 2 cups mixed micro greens 4 chives, chopped Dash of white vinegar Black sesame seeds Wipe the chanterelles lightly with a damp towel to remove the dirt. Trim the base of each mushroom, then cut each one in half; set aside. Preheat the oven to 400°F. In a bowl, toss the sweet potato with 1 tablespoon olive oil and season with salt and pepper. Transfer to a rimmed baking sheet covered with parchment paper and bake for about 30 minutes, or until tender; keep warm. In the meantime, add the quinoa to a pot with 2 cups water and salt. Bring to a simmer and cover. Cook for 12 minutes, or until the water is absorbed. Stop the heat and leave to rest for 5 minutes. Fluff with a fork; set aside. In a frying pan, heat 2 tablespoons olive oil. When warm, add the chanterelles and season with salt and pepper. Cook for 4 to 5 minutes and add the vermouth. Let the liquid evaporate and then stop the heat; set aside. Prepare the dressing: In a small bowl whisk the balsamic vinegar with 4 tablespoons olive oil; set aside. To poach the eggs: Bring a pot of water to simmer. Add the white vinegar. Break one egg in a small cup and transfer delicately into the pot of water. Repeat with the other 3. Simmer lightly for 2 minutes. Remove the eggs with a slotted spoon and transfer to a plate; set aside. Prepare 4 bowls and divide the quinoa, chanterelles, sweet potatoes, beets, radishes, and micro greens between them, placing each food side by side. Add the poached eggs. Finish with chopped chives and black sesame seeds. Drizzle with dressing and serve. GF Gluten-free food