Savory Veggie Breakfast Quinoa Bowl

Name: Savory Veggie Breakfast Quinoa Bowl
Yield: 50
Cuisine: Menu Inspiration Videos
Ingredients: ½ cup olive oil; ½ cup minced garlic; 6 qt. red, orange, or yellow bell pepper, diced; 6 qt. zucchini, diced; 3 qt. onion, diced; 1 lb. shiitake mushrooms, destemmed, sliced; 12 ½ qt. cooked quinoa; 2 cups Kikkoman Less Sodium Soy Sauce; 8 dozen, 4 eggs, scrambled; 1 ½ cups fresh cilantro, coarsely chopped for garnish

Yield

kikkoman products used:

Less Sodium Soy Sauce

ingredients

½ cup olive oil

½ cup minced garlic

6 qt. red, orange, or yellow bell pepper, diced

6 qt. zucchini, diced

3 qt. onion, diced

1 lb. shiitake mushrooms, destemmed, sliced

12 ½ qt. cooked quinoa

2 cups Kikkoman Less Sodium Soy Sauce

8 dozen, 4 eggs, scrambled

1 ½ cups fresh cilantro, coarsely chopped for garnish

directions

Heat the oil over medium heat. Add the garlic and sauté until fragrant, about 1-2 minutes.
Add the bell peppers, zucchini, onion, and mushrooms. Sauté until the vegetables are tender, about 5-7 minutes.
Add the cooked quinoa and soy sauce to the sautéed vegetables. Stir well to combine and heat through.
Serve the quinoa and vegetables topped with scrambled eggs and garnished with cilantro.

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THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE