QUINOA FOR BREAKFAST? YES, PLEASE!
Quinoa is super-popular, and for good reason, it’s a protein that you can eat as if it were a grain. A lot of people think that quinoa is a grain, but it isn’t, it’s actually seeds. Quinoa is healthy and gluten-free, so it’s an excellent alternative to grains for those of you who are grain free. So, for those of you who crave oatmeal, but your tummy doesn’t digest it well, have quinoa for breakfast. And, even if you aren’t grain free, quinoa for breakfast is nutty and delicious and very satisfying. You can serve it room temperature in the warmer months, or nice and warm in the winter.
I make a huge batch of quinoa up every week to add to my meals. I make it directly in my under-$30 rice cooker; I just follow the basic directions for rice, and it comes out perfectly, every time. Try it, you won’t be disappointed. It couldn’t be easier.
I toss quinoa in my salads for protein. I make quinoa and veggie bowls for dinner. And, I have quinoa for breakfast on mornings when I want something warm, homey, and filling.
Full Breakfast Quinoa recipe below the video:
Quinoa for Breakfast Recipe:
1 1/2 c cooked quinoa (from your weekly, pre-made batch)
1/2 c halved cherry or grape tomatoes
2 c baby spinach
1 egg prepared to your liking—I like poached best
1/4 tsp salt
1/8 tsp garlic powder
1 tsp Italian herbs
2 tbsp olive oil
Put halved cherry or grape tomatoes in a deep-sided bowl and season with salt, garlic powder, and Italian herbs.
Stir in olive oil.
Add warmed, cooked quinoa to bowl.
Top with spinach and egg.
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