When I need a hot breakfast, this easy Quinoa Bowl is my go-to favorite! Quinoa is tasty, high in protein, and satisfying. An ancient Incan superfood, Quinoa (KEE-no-ah) is 100% gluten-free, loaded with iron and B-vitamins. Even better, it’s a complete protein, a rare bonus in plants. The Incans call Quinoa the “mother of all grains” and consider it a sacred food. Quinoa is technically not a grain, but rather a seed related to beets and spinach. A few Paleo folks consider it so similar to a grain that it can be misused, so you can decide for yourself. My rule of thumb is to soak or sprout my seeds, so they cook quicker and are easy to digest. To sprout, just soak dry quinoa overnight in water with a few drops of lemon or vinegar, and in the morning rinse and drain well. Or you can buy pre-sprouted quinoa from TruRoots in any healthy grocery. I add my favorite veggies and let them cook together while I’m getting dressed in the morning. Yummy! This serves 1 hungry eater. If you’re feeding more, just double, triple, or quadruple the recipe.
When I’m in the mood for a hot breakfast, a Quinoa Bowl is my go-to favorite!
- 1/2 cup sprouted quinoa
- 1 1/2 cups filtered water
- 1/4 scarse teaspoon salt
- 1 large handful chopped veggies, such as green onions, broccoli, zucchini, mushrooms, carrot, zucchini, etc...
- 1 tablespoon grass-fed ghee or organic butter
- In a saucepan, add quinoa, water, and salt. Bring to a rolling boil, turn down and simmer for 10 minutes. Set the timer.
- Stir in the vegetables, add more water if necessary, and cook for another 10 - 15 minutes until soft. Set the timer for 10.
- Pour into a bowl. Add a bit of ghee or butter. Breakfast is served!