Savory Quinoa Breakfast Bowl Recipe

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This Savory Quinoa Breakfast Basin is loaded with large flavor and nutrients to showtime your morning off right. This recipe is gluten free, vegetarian, and vegan friendly.

Breakfast is the almost important meal of the day, but do yous e'er get tired of sweetness breakfasts? Nosotros love our oatmeal, smoothies, and yogurt, but sometimes information technology is overnice to mix it upwardly with a savory option. For all of those savory breakfast fans out there, this breakfast is loaded with buttery avocado, juicy tomatoes, and tossed with a bright lemon vinaigrette that will wake up our tastebuds in the morning time and sets united states of america upwards for a whole 24-hour interval of salubrious choices.

It can exist easier to sneak nutrients into a savory breakfast. This breakfast is lower in sugar and higher in satiating fat and protein, than its sweeter counterparts. With the exception of green smoothies, vegetables are much easier to add to savory than sweetness breakfasts.

And if it's the almost of import repast of the mean solar day, why non have a vibrant vegetable-packed repast?

The quinoa forms the base of this bowl and is one of the about protein-rich grains on the market. This grain, which is actually a grain-like seed, can reduce inflammation and regulate blood sugar. If you can regulate your blood saccharide levels at breakfast, you are setting yourself up for steady levels all day long.

The edamame in the recipe as well adds in more constitute-based protein. Edamame contains a wide array of nutrients in addition to protein. This humble edible bean tin can reduce overall appetite, meliorate middle office, prevent cancer, and help y'all maintain a healthy weight.

The nutrient content and season explosion of this breakfast just might make it a weekday staple. If you want to enjoy this breakfast all week long, cook up a double batch and store it in the fridge. In the morning just pinnacle it with a fried egg if desired and breakfast is served.

Ingredients y'all'll demand for quinoa breakfast bowl :

• 1 cup quinoa, rinsed
• 1 ane/two cups water
• 1/2 teaspoon table salt
• six brussel sprouts, shaved
• 1 cup shelled edamame
• one avocado, diced
• 1 cup grape or ruddy tomatoes, halved
• 4 fried eggs

Ingredients yous'll need for the dressing:

• 2 tablespoons lemon juice
• Zest of ane lemon
• 1/4 cup olive oil
• two tablespoons minced parsley
• i tablespoon minced dill
• 1 teaspoon Dijon mustard
• 1 clove garlic
• 1/four teaspoon salt
• 1/4 teaspoon pepper

Directions to prepare the quinoa breakfast bowl:

1. In a large pot, bring the water to a simmer. Add in the quinoa and salt. Reduce the heat to a simmer and embrace. Cook for 8 minutes.

2. Add the brussel sprouts and edamame to the height of the pot. Cover and cook for another 7 minutes, or until the quinoa has absorbed all the water and the veggies are tender.

3. In a bowl, whisk together all of the dressing ingredients.

4. Add together the dressing into the pot with the quinoa and veggies and stir to combine.

5. Ladle the quinoa mixture into bowls and superlative with scarlet tomatoes and avocado.

6. Top with a fried egg and serve.

Prep Time ten minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

Breakfast basin

• 1 loving cup quinoa, rinsed
• 1 1/2 cups water
• 1/ii teaspoon salt
• 6 brussel sprouts, shaved
• 1 cup shelled edamame
• 1 avocado, diced
• 1 cup grape or cerise tomatoes, halved
• four fried eggs

Dressing

• 2 tablespoons lemon juice
• Zest of one lemon
• 1/iv cup olive oil
• 2 tablespoons minced parsley
• 1 tablespoon minced dill
• 1 teaspoon Dijon mustard
• i clove garlic
• i/iv teaspoon salt
• 1/4 teaspoon pepper

Instructions

1. In a large pot, bring the water to a simmer. Add in the quinoa and common salt. Reduce the heat to a simmer and encompass. Melt for 8 minutes.
2. Add the brussel sprouts and edamame to the top of the pot. Embrace and cook for another 7 minutes, or until the quinoa has captivated all the water and the veggies are tender.
3. In a bowl, whisk together all of the dressing ingredients.
4. Add the dressing into the pot with the quinoa and veggies and stir to combine.
5. Ladle the quinoa mixture into bowls and top with cherry tomatoes and avocado.
6. Top with a fried egg and serve.

Nutrition Information:

Yield:

3

Serving Size:

1
Amount Per Serving: Calories: 556 Full Fat: 40g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 31g Cholesterol: 246mg Sodium: 731mg Carbohydrates: 38g Fiber: 10g Saccharide: 11g Protein: 18g

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Source: https://www.diys.com/savory-quinoa-breakfast-bowl/