Cook eggs sunny-side-up or over-easy, depending on your family’s preferences. Place the eggs over a bed of quinoa and drizzle with miso gravy. Serve hot for breakfast or cold in a lunch. Delicious!

Miso Gravy


1 garlic clove chopped or 1/8 tsp garlic powder
1/4 cup nutritional yeast
3/4 cup vegetable stock or filtered water
1/8 cup olive oil
1/2 tsp dijon mustard
1/2 Tbsp Miso

Optional Thickener:
2 Tbsp whole wheat flour (or gluten-free substitute like rice flour, arrowroot flour, or tapioca starch)
1/4 cup cold water


  1. Whisk all ingredients (except the optional thickener) in a saucepan over low heat, stirring continuously until smooth.
  2. Mix thickener with 1/4 cup of cold water.
  3. Bring gravy to a rolling boil and add thickening mix to the pot, whisking until blended and thick.
  4. Remove from heat.

What is Quinoa?

  • While quinoa is usually considered to be a whole grain, it is actually a seed.
  • Quinoa is gluten-free and almost always organic.
  • Eat it for breakfast like oatmeal.
  • As a salad with fresh vegetables, oil, vinegar and a splash of orange juice.
  • As a side dish cooked with vegetable stock like other grains, such as rice or barley.
  • It takes less time to cook than other whole grains – just 10 to 15 minutes.
  • It should be rinsed for a couple of minutes in a metal sieve.
  • Cook 1 part quinoa to 2 parts water or stock. Put it in your rice cooker and let it do its thing!

Of all the whole grains, quinoa has the highest protein content, so it’s perfect for vegetarians and vegans, or those looking for a change from meat. Quinoa provides all 9 essential amino acids, making it a complete protein.

What is Miso?

Miso paste is created from a mixture of fermented soybeans, sea salt and rice koji. The fermentation process creates enzyme-rich compounds that are effective in detoxifying and eliminating artificial chemicals from the soil and from your body. It has been used for centuries in Asian cultures as a form of probiotic, to strengthen the immune system, and to provide beneficial B12.

This post is courtesy of Stephanie Forte at Thank you!

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