Gluten-Free Asian Buddah Bowl &



  • 1 Bag (10 oz.) Path of Life All Natural Asian Style Quinoa
  • 2 Tbsp. Olive Oil
  • 8oz. Cremini (Baby Portobello) Mushrooms, quartered
  • 1 Small Shallot, minced
  • 1 Tbsp. Gluten-Free Soy Sauce (tamari)
  • 2 Tbsp. White Vinegar
  • 2 Egg, cracked into individual small bowls or ramekins
  • 1/2 Cup Shredded Red Cabbage
  • 1/2 Cup Bean Sprouts, thoroughly washed and patted dry
  • 1/2 Avocado, peeled and sliced
  • 8oz. Firm Tofu, diced
  • Thinly Sliced Green Onion (optional)



This recipe is great prepared ahead! You can use a hard-boiled egg instead of a poached one. Simply bring all the ingredients with you including the cooked mushrooms then heat the quinoa and assemble the bowl right where you’re at! And then of course, drizzle some sriracha over it to do it right! Seems like a lot of hassle to poach an egg, right? We get it! Feel free to just fry it or scramble it! We just like the poached egg because it looks pretty in a photo!

  1. Heat oil in a medium skillet over medium-high heat until very hot. Add mushrooms and cook 4-5 minutes until golden brown. Add shallot and cook an additional 30 seconds or until fragrant. Remove from heat and stir in soy sauce. Set aside.
  2. Fill a small sauce pot with 6 cups of water and add vinegar. Bring to a light simmer and reduce heat (temperature should be around 180°F. Swirl water with a slotted spoon. Carefully add eggs, one at a time by inserting the ramekin halfway into the water and quickly releasing the egg. Cook 3-4 minutes or longer if a more cooked yolk is desired. Remove with slotted spoon.
  3. Prepare Asian Style Quinoa according to package directions. Transfer quinoa to two large serving bowls. Divide mushrooms, cabbage, bean sprouts, avocado and tofu into bowls. Top each with an egg. Sprinkle with green onion, if desired.

Feeds: 2