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- 1 cup quinoa, rinsed - 2 cups vegetable broth or water - 1 tablespoon olive oil - 1 small onion, finely chopped - 1 bell pepper (red or green), diced - 1 cup cherry tomatoes, halved - 1 cup baby spinach - 1 teaspoon smoked paprika - Salt and pepper to taste - Fresh herbs for garnish (like parsley or cilantro) When I start my savory breakfast quinoa, I always focus on fresh, quality ingredients. Quinoa is the star here. It brings a nutty flavor and is packed with protein. I rinse it first to remove its natural coating, which can taste bitter. I love using vegetable broth instead of water. It adds depth and richness. A tablespoon of olive oil gives a nice, smooth finish. It also helps to sauté the veggies without sticking. Now for the vegetables, I go with a small onion. Chopping it finely helps it cook quickly and blend well. A bell pepper, red or green, adds a sweet crunch. Cherry tomatoes bring juiciness and bright color. I use baby spinach for some greens; it wilts down nicely and is full of vitamins. For seasoning, smoked paprika adds a warm, smoky flavor. I always adjust salt and pepper to my taste. Fresh herbs like parsley or cilantro make a lovely garnish. They add a pop of color and freshness to the dish. This recipe is versatile. You can play with ingredients and still keep it nutritious. For the full recipe, check it out. Enjoy creating your own version! - Combine 1 cup of rinsed quinoa with 2 cups of vegetable broth or water. - Bring the mixture to a boil over medium-high heat. - Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes. - The quinoa is ready when fluffy and all liquid is absorbed. - In a large skillet, heat 1 tablespoon of olive oil over medium heat. - Add 1 small finely chopped onion and sauté until translucent, about 2-3 minutes. - Stir in 2 minced garlic cloves and 1 diced bell pepper, cooking for another 3-4 minutes. - The bell pepper should be softened and aromatic. - Add 1 cup of halved cherry tomatoes to the skillet and cook for 2 minutes. - You want them to slightly blister for extra flavor. - Next, stir in 1 cup of baby spinach until it wilts, about 1-2 minutes. - Finally, mix the cooked quinoa with the vegetable mix. - Create two small wells in the quinoa mixture for the eggs. - Crack 2 large eggs into each well. - Cover the skillet and cook for 5-7 minutes, or until the whites are set and yolks are runny. - You can cook longer if firmer yolks are your preference. For the full recipe, check it out! Enjoy your hearty and nutritious meal! To make your savory breakfast quinoa stand out, adjust the seasoning to your liking. Start with a pinch of salt and a sprinkle of pepper. Taste as you go, adding more if needed. I also love to experiment with spices. Try cumin, turmeric, or even chili powder for a kick. Each spice adds a unique layer of flavor. Cooking eggs just right is key. For runny yolks, cook the eggs for about five to seven minutes. If you prefer firm yolks, let them cook a bit longer. You can also use egg substitutes if you want a lighter option. Silken tofu works well and adds creaminess without the eggs. Meal prep makes busy mornings easier. Prepare your quinoa in advance. Cook a big batch and store it in the fridge. It stays fresh for up to five days. For leftover ingredients, use airtight containers. Keep the eggs separate until you are ready to cook. This way, everything stays fresh and tasty. {{image_2}} You can easily make savory breakfast quinoa even tastier. Add more vegetables like zucchini or mushrooms for extra flavor. They bring a nice crunch and blend well with quinoa. You can also incorporate tofu for a protein boost. Tofu soaks up flavors and keeps it filling. If you want a twist, substitute eggs with chickpeas. They add great texture and protein. You can also sprinkle in shredded cheese or nutritional yeast. This adds a creamy touch and a savory kick. Both options make the dish heartier and satisfying. Explore different cuisines by infusing quinoa with Asian spices. Try ginger, garlic, or sesame oil for a warm touch. You can also use Mediterranean ingredients like olives, feta, or sun-dried tomatoes. These ingredients change the dish completely. Consider adding suggested sauces like soy sauce or pesto. This can elevate flavors and create a unique breakfast experience. To keep your savory breakfast quinoa fresh, store it in an airtight container. This helps prevent moisture loss and keeps flavors intact. Place it in the fridge within two hours of cooking to stay safe. You can enjoy your leftovers for up to three days. Just reheat them in a skillet or microwave. To freeze your quinoa dish, allow it to cool completely first. Divide the mixture into portions and place them in freezer-safe bags or containers. Squeeze out as much air as possible to prevent freezer burn. You can freeze the quinoa for up to three months. When you’re ready to eat, thaw it overnight in the fridge. For the best texture, reheat it gently on the stove with a splash of water. Yes, you can use water instead of vegetable broth in this recipe. However, using vegetable broth adds more flavor to the quinoa. It gives the dish a rich taste that water alone cannot provide. Vegetable broth contains herbs and spices that enhance the overall flavor. Plus, it adds some nutrients that can boost your meal. If you want a heartier dish, I recommend sticking with vegetable broth. To make savory breakfast quinoa gluten-free, ensure that all ingredients are gluten-free. Quinoa is naturally gluten-free, which is great! Check the vegetable broth label to confirm it is gluten-free. Some brands may add gluten-containing ingredients. Also, if you choose toppings like cheese or sauces, check their labels too. This way, you can enjoy your meal without any gluten worries. Toppings can really boost the flavor of your quinoa. Here are some tasty ideas: - Avocado slices for creaminess - Feta or goat cheese for tanginess - Sliced green onions for a fresh bite - Chopped nuts for crunch, like almonds or walnuts - A drizzle of hot sauce for heat - Fresh herbs like cilantro, parsley, or basil for a pop of color and flavor Feel free to mix and match these toppings to suit your taste! For the full recipe, just check out the details above. This blog post covered how to make a tasty quinoa dish with fresh veggies and eggs. We talked about the key ingredients, cooking steps, and flavor tips. Don't forget, you can customize it with your favorite veggies or spices. Meal prep is easy with this recipe, too. Store leftovers well for quick meals later. Enjoy creating this healthy dish that’s both delicious and fun! Take a chance to experiment and make it your own.

Savory Breakfast Quinoa

Start your day with a delicious Savory Breakfast Quinoa that’s packed with flavor and nutrients! This easy recipe combines fluffy quinoa with fresh vegetables and perfectly cooked eggs for a wholesome meal. In just 35 minutes, you can whip up a hearty breakfast that will keep you energized. Click through to discover this tasty recipe and elevate your morning routine with a healthy twist!
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Ingredients
  

1 cup quinoa, rinsed

2 cups vegetable broth or water

1 tablespoon olive oil

1 small onion, finely chopped

2 cloves garlic, minced

1 bell pepper (red or green), diced

1 cup cherry tomatoes, halved

1 cup baby spinach

2 large eggs (or egg substitute)

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh herbs for garnish (like parsley or cilantro)

Instructions
 

In a medium saucepan, combine the rinsed quinoa and vegetable broth (or water). Bring to a boil over medium-high heat.

    Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and set aside.

      In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 2-3 minutes until translucent.

        Stir in the minced garlic and diced bell pepper, cooking for another 3-4 minutes until softened.

          Add the halved cherry tomatoes and continue to cook for 2 minutes, allowing them to slightly blister.

            Stir in the cooked quinoa and baby spinach, mixing until the spinach wilts, about 1-2 minutes.

              Season the mixture with smoked paprika, salt, and pepper, adjusting to taste.

                Create two small wells in the quinoa mixture and crack an egg into each well. Cover the skillet and cook for 5-7 minutes until the egg whites are set but yolks are still runny (or cook longer if you prefer firmer yolks).

                  Serve warm, garnished with fresh herbs of your choice.

                    Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 2