Quinoa Breakfast Bowl Recipes
QUINOA BREAKFAST BOWL WITH 6-MINUTE EGG
Embrace breakfast's savory side with this whole-grain bowl. This simple one-dish meal is crowned with a soft-boiled egg; the nutrient-rich yolk creates its own creamy sauce. New research shows that eating eggs with raw vegetables like tomatoes increases your absorption of carotenoids-antioxidants that may protect against heart disease.
Provided by Cooking Light
Time 15m
Yield Serves 1 (serving size: 2 cups)
Number Of Ingredients 9
Steps:
- Bring 3 inches of water to a boil in a medium saucepan. Add egg; boil 6 minutes. Plunge egg into ice water; let stand 1 minute. Drain and peel.
- Heat 1 teaspoon oil in a small skillet over medium. Add garlic; cook 30 seconds. Add kale; cook, stirring often, until softened, 2 to 3 minutes.
- Combine quinoa, kale, tomatoes, and avocado in a bowl. Drizzle with remaining 1/2 teaspoon oil; season with salt and pepper. Place egg on top; slice egg in half.
Nutrition Facts : Calories 366, Carbohydrate 33 g, Fat 21 g, Fiber 8 g, Protein 14 g, SaturatedFat 4 g, Sodium 592 mg, Sugar 3 g
LOADED QUINOA BREAKFAST BOWL
After I was diagnosed with multiple sclerosis in 2001, I embarked on a journey to improve my diet and live a healthier lifestyle. I began developing recipes that were not only deliciously satisfying but also anti-inflammatory and highly nutritious. -Chantale Michaud, Guelph, Ontario
Provided by Taste of Home
Time 30m
Yield 1 serving.
Number Of Ingredients 13
Steps:
- In a small saucepan, bring 1/2 cup water to a boil. Add quinoa. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes. Meanwhile, soak berries in remaining water for 10 minutes; drain. Halve banana crosswise. Slice 1 banana half; mash the other., Remove quinoa from heat; fluff with a fork. Mix in mashed banana, almond milk, maple syrup, cinnamon and vanilla. Transfer to an individual bowl; add blueberries, walnuts, almonds, pumpkin seeds, banana slices and goji berries. If desired, serve with additional almond milk and maple syrup.
Nutrition Facts : Calories 475 calories, Fat 13g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 85mg sodium, Carbohydrate 83g carbohydrate (35g sugars, Fiber 10g fiber), Protein 13g protein.
APPLE CINNAMON QUINOA BREAKFAST BOWLS
Steps:
- In a small saucepan, bring the quinoa, salt and water to a boil. Once boiling cover with a lid and reduce the heat to medium. Cook for 12-15 minutes or until the liquid is absorbed (drain remaining liquid if needed. Add in the cinnamon, ginger, nutmeg, maple syrup and milk. Stir together then remove from the heat and let it steam, covered for about 10 minutes.
- Divide the quinoa into two bowls then add the coconut oil or butter to the saucepan and heat over medium-high heat. Add in the diced apple, maple syrup and cinnamon. Stir together and cook until the apples are tender, about 5 minutes.
- While the apples cook, whisk together the yogurt, maple syrup and cinnamon.
- Top the bowls of quinoa with the Greek yogurt mixture, cooked apples, chopped pecans and coconut.
SAVORY QUINOA BREAKFAST BOWL
A staple in Bolivian and Peruvian cooking, quinoa is a nutrition powerhouse that can be enjoyed as part of any meal. When you're in the mood for a savory breakfast, make this in less than 30 minutes by topping cooked quinoa with beans, salsa, avocado and pepitas. We like the red variety because it holds its shape during cooking and has the benefit of extra antioxidants. You can make it ahead of time and heat it in the microwave before adding toppings.
Provided by Food Network Kitchen
Time 40m
Yield 1 breakfast bowl
Number Of Ingredients 10
Steps:
- Bring 1 cup water, the quinoa and a pinch of salt to a simmer in a small saucepan over medium-high heat. Lower the heat to medium-low, cover and cook until the quinoa is tender and the water is absorbed, 15 to 20 minutes. Remove the saucepan from the heat, and let sit, covered, for at least 5 minutes (the dish can be served warm or at room temperature).
- Whisk together the yogurt, lime juice, cilantro and a pinch of salt in a small bowl.
- Put the cooked quinoa in a cereal bowl, and top with the yogurt mixture, beans, salsa, avocados, radishes and pepitas in neat piles or rows. Garnish with cilantro. Then take a photo!
Nutrition Facts : Calories 390, Fat 13 grams, SaturatedFat 2 grams, Cholesterol 5 milligrams, Sodium 690 milligrams, Carbohydrate 56 grams, Fiber 9 grams, Protein 17 grams, Sugar 6 grams
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- Thoroughly rinse quinoa in a fine mesh strainer for 2 minutes, using your hands to sort through and pick out any discolored pieces or pebbles that may remain.
- Heat a small saucepan over medium heat. Once hot, add rinsed, drained quinoa and toast for 3 minutes, stirring frequently, to dry up water and slightly toast.
- Add almond milk, coconut milk, and a pinch of salt, and stir. Bring to a boil over high heat, then reduce heat to low and cook for 20-25 minutes, uncovered, stirring occasionally. If it stops simmering, increase heat to medium-low. You’re looking for a slight simmer throughout the cooking time.
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