Veggie Quinoa Breakfast Bowl
Switching up my favorite meal of the day again with a veggie quinoa breakfast bowl. I think I’m starting to be on a bowl kick because it’s super convenient to just throw everything you have into a bowl and feel full and satisfied!
Quinoa for breakfast? Now I’m asking for a lot, aren’t I? In reality, I’m trying to get you to break away from the typical idea of “breakfast” foods needing to consist of pancakes, eggs, bacon, cereal, etc. This is your first meal of the day and the most important one, so let’s load it up.
Quinoa is a complete protein source (containing all 9 essential amino acids) as well as an awesome source of fiber and vitamins. It’s also naturally gluten free. This recipe yielded much more than 1 serving for my appetite so it’ll be great to pull out in the mornings and heat up. Hello 5 minute breakfast wins.
I prepped this the night before because quinoa takes a few minutes to cook- expect 20 minutes to make this.
- ½ cup of quinoa
- ½ cup almond milk
- ½ cup water
- 1 tbsp extra virgin olive oil
- 1 head of broccoli cut into florets
- Sliced mushrooms did not measure- just by preference
- 1 small handful shredded cheese 2 tbsp nutritional yeast if dairy free
- 1 tsp salt
- 1 tsp pepper
- 1 egg
Heat olive oil in a pan on medium heat before adding the broccoli and mushrooms. Sautee until they’re cooked. Remove from heat and set aside.
Add almond milk, water, and quinoa to a saucepan. Bring it to a boil then reduce the heat to simmer until the quinoa has absorbed most of the liquid.
Add broccoli and mushrooms, cheese/nutritional yeast, salt, and pepper to taste. Stir and set aside in a bowl.
Pan fry an egg to your liking and place atop the quinoa mixture.
You can add any veggies or toppings to this bowl. Avocado, hot sauce, goat cheese are some staples of mine.