Inspired by Esalen mornings — warm, grounding, and worth slowing down for.
This is the bowl that started it all. Esalen serves a version of this at breakfast — warm quinoa, lightly sautéed greens, a lemony Bragg’s dressing, and whatever you want on top. It’s simple in a way that takes a minute to appreciate. Make a big batch and eat it all week.
Make it a bowl. Make it your own.
Ingredients
Serves 6–8
The bowl:
- 2 cups quinoa, rinsed
- 2¼ cups water or light vegetable broth
- a couple handfuls of kale, chard, or spinach
- 1–2 eggs per serving, soft- or hard-boiled (optional)
The dressing:
- equal parts Bragg’s liquid aminos, fresh lemon juice, and olive oil — about ⅓ cup each
- half a red onion, finely sliced
Method
- Rinse quinoa thoroughly. Add to a pot with 2 to 2¼ water, bring to a boil, then reduce to a simmer. Cover and cook 15 minutes. Turn off heat and let sit covered another 10–15 minutes. Fluff with a fork.
- Lightly sauté greens in a drizzle of oil until just softened and still vibrant. Don’t overcook.
- Whisk together Bragg’s, lemon juice, olive oil, and red onion. Let it sit while the quinoa finishes — the onion mellows in the acid.
- Combine quinoa, greens, and dressing in a large bowl. Stir well so everything absorbs the flavor.
- Top with eggs, seeds, avocado, or fresh herbs — whatever you have.
Build It Your Way
- add a soft-boiled egg for protein — it belongs here
- top with toasted sunflower seeds or pumpkin seeds for texture
- sliced avocado on top
- tempeh or tofu for a fully plant-based bowl
- a spoonful of miso stirred into the cooking water adds depth
- pair with a mug of miso broth or ginger-lemon tea if you want the full Esalen effect
Adjust to your taste. Use what you have.
Swaps & Notes
- Farro or brown rice work in place of quinoa — same method, longer cook time.
- The dressing is the recipe. Make extra and keep it in the refrigerator — it’s good on everything.
- Greens can be steamed instead of sautéed if you want to keep it lighter.
- This bowl improves as it sits. The quinoa absorbs the dressing and the flavors settle. Make it ahead.
- Crispy quinoa: spread cooked quinoa on a parchment-lined sheet pan, drizzle with oil, and bake at 375°F for 20–25 minutes, stirring once halfway. Good on salads, bowls, or straight from the pan.”
