breakfast

Gochujang-Glazed Quail Breast with Crispy Power Greens and Brown Rice

Name: Gochujang-Glazed Quail Breast with Crispy Power Greens and Brown Rice
Ingredients: 265 g Quail, breast, meat only, raw; 39.8 g Organic Short Grain Brown Rice (Western Rice Mills); 150 g SUPERFOOD Power Blend (Brussels sprouts, napa cabbage, kohlrabi, broccoli, carrots & kale); 40 g Gochujang sauce; 0.5 tbsp (7 g) Oil, sesame, salad or cooking; 15 g Scallions, raw

Nutrition

696

kcal

Calories

Protein

Carbs

Fat

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Ingredients(6)

Quail, breast, meat only, raw265 g

Organic Short Grain Brown Rice (Western Rice Mills)39.8 g

SUPERFOOD Power Blend (Brussels sprouts, napa cabbage, kohlrabi, broccoli, carrots & kale)150 g

Gochujang sauce40 g

Oil, sesame, salad or cooking0.5 tbsp (7 g)

Scallions, raw15 g

Instructions

Rinse the brown rice thoroughly until the water runs clear. Steam until fluffy and tender, about 40 minutes.

In a small bowl, whisk the gochujang with a teaspoon of water to create a loose glaze.

Heat a heavy-bottomed skillet over medium-high heat. Add half of the sesame oil. Once the oil begins to shimmer, add the quail breasts. Sear for 2-3 minutes per side until just cooked through and light golden.

Lower the heat, brush the gochujang glaze over the quail, and let it caramelize for 30 seconds until sticky and fragrant.

In the same pan, add the remaining sesame oil and the power greens blend. Stir-fry rapidly over high heat for 2 minutes until the kale is wilted but the kohlrabi retains a slight crunch.

Plate a generous scoop of brown rice, top with the glazed quail, and arrange the greens alongside. Garnish with thinly sliced scallions for a fresh, sharp finish.