Slow Cooker Quinoa Congee with Mayak Eggs
This make-ahead high-protein breakfast brings together two comforting foods in one nourishing bowl. It’s cozy, savory, protein-rich, and designed for busy mornings when you want something warm and satisfying without cooking from scratch.
4
Product(s) Used
Special Diet
Dairy-Free, Gluten-Free, Soy Free, VegetarianCourse
BreakfastMain Ingredient
Eggs, Rice & GrainsOccasion
Ingredients
For the Mayak Eggs:
- 8 large eggs cold from the fridge
- ½ cup San-J No Soy Tamari
- ½ cup water
- ¼ cup honey or maple syrup
- 3 cloves garlic minced
- 2 – 3 scallions sliced
- 1 Fresno chili thinly sliced (seeds removed if needed)
- 1 – 2 serrano chiles thinly sliced (seeds removed if needed)
- 1 tablespoon toasted sesame seeds
For the Quinoa Congee:
- Olive oil spray or gluten-free nonstick cooking spray
- 1 cup quinoa
- 5 cups gluten-free vegetable broth
- ½ teaspoon kosher salt adjust to taste
- ½ tablespoon finely grated ginger
- 1 tablespoon San-J No Soy Tamari
Optional Toppings:
- 2 green onions thinly sliced
- Sesame oil
- Seaweed snack sheets
- Kimchi
Equipment
- Slow cooker
Directions
- Make the Mayak Egg Marinade: In a medium bowl or container that will hold the eggs snugly, combine the San-J No Soy Tamari, water, honey (or maple syrup), minced garlic, sliced scallions, sliced chilies, and sesame seeds. Stir to mix well.
- Soft-Boil the Eggs: Prepare a bowl filled with ice-water to create an ice bath. Fill a medium pot with enough water to cover the eggs. Bring to a gentle boil. Carefully lower the cold eggs into the boiling water and cook for 6 minutes for jammy yolks. Immediately transfer eggs to an ice bath to stop cooking. When cool, gently peel the shells.
- Place the peeled eggs in the marinade, cover, and refrigerate overnight (or at least 6 hours) to let flavors develop. If the marinade does not completely cover the eggs, top with a paper towel and cover the container. The eggs can marinate for up to 3–4 days.
- Prepare the Quinoa Congee: Spray or lightly oil the insert of your slow cooker. Add the rinsed quinoa, vegetable broth, salt, sliced ginger, and San-J No Soy Tamari. Stir gently to combine.
- Cover and cook on low overnight, (or at least 6 hours) stirring once or twice if convenient, until the quinoa bursts and the mixture becomes creamy and porridge-like. If too thin, remove lid from slow cooker, turn to high, and cook until desired thickness.
- To serve, scoop out the desired portion of quinoa congee into bowls. Slice the marinated mayak eggs in half and arrange 2 eggs over each bowl of congee. Spoon over some of the mayak egg marinade.
- If desired, top each bowl with sliced green onions, a drizzle of sesame oil, seaweed snacks, and kimchi.
