Say hello to this, and by this I mean these too-delicious-to-describe quinoa breakfast bowls. Your weekend cooked breakfast, hangover-curing life is just about to get a little tastier.
This, without a doubt, is pushing the boundaries of cooked breakfast cooking but – you know what? – it’s more than worth it. Forget, for a moment, your instant, nose-curling, eye-rolling reaction to quinoa; although it may have once been one of those fad, celebrity endorsed foods it is still one of the best go-to grains for a nutritious meal.
And, for another moment at least, try to look past the slight involvement it takes in making these bowls. Yes it is a little more involved than, say, throwing together some eggs and bacon, and who could really be bothered to cook anything more on a hungover Sunday morning (no experience with that, of course!) but, when you start spooning this into your mouth (an action that will quickly evolve into shovelling) your worries of quinoa and prep time will dissolve into quinoa brekkie bowl delight! True Story…
This will soon become your new favourite breakfast food and, to make this recipe all the more better, it makes a god bucket load, leaving enough to feed your hungry self during the week to come.
So let’s break down this recipe for a moment, what are we having here?
Simply put this is fried rice, except there is no rice, just quinoa (does that make sense? It does to me in my weird, food muddled mind). And instead of an Asian theme running through the flavours it is loosely more mediterranean. So Mediterranean Fried Quinoa Rice… couldn’t be any clearer!
After frying up onions, garlic, veggies and the (optional) bacon we scramble a few eggs before throwing in the cooked quinoa.
And then comes the magic in the form of the 5 Minute Red Pepper Sauce. This is now my go to sauce-alternative when a recipe calls for a tomato (or even cheese) sauce. Quick to make, delicious and with a certain amount of health-benefiting integrity. And I know I may have said this a thousand and one times but please (pleasepleasepleasepleasepleaseplease!) try making this sauce; it will revolutionise your sauce making life.
After all the frying, scrambling and saucing have been completed it is nothing more than a simple act of serving into bowls, topping with feta cheese (or any other cheese you have a particular love attachment to) and shovelling into hungry Sunday morning mouths.
Things to consider:
1. Cook the quinoa the day before you want this recipe: because there is nothing worse than waking up on a Sunday morning (hangover optional) with the desire to cook up a breakfast only to find you have to boil and cook a batch of quinoa for 30 minutes first. I mean, BORING!!!!
Just like a fried rice recipe this works and tastes better (somehow) if the quinoa has been cooked and chilled completely in the fridge.
2. Prepare the rest of the ingredients the day before you want to make this: I have to admit, despite my love of spending time in the kitchen and everything, my organisational skills have much to be desired; I will usually (read: always) start to make a recipe including beans whilst forgetting to soak them the night before (duh!).
So being prepared in such a way that all ingredients are peeled, chopped and blanched the day before I’m going to make a recipe just seems like the ultimate organisational challenge. If, however, I do manage to do it, the Sunday morning breakfast preparation becomes a breeze. As you sip on your freshly brewed coffee (or tea, juice or what ever your morning poison may be) you can lazily throw together an awesome, nutrient-powerhouse, all-goodness breakfast like a kitchen pro.
Quinoa Breakfast Bowls
Prep Time: 20 mins || Cook Time: 20 mins (plus cooking quinoa) || Serves: 4 – 6
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- 1 Cup Dried Quinoa (any colour)
- 4 Tbsp Olive Oil or Butter
- 1 Mediu Onion, diced
- 2 – 4 Garlic cloves, minced
- 1 Red Chilli, finely diced (optional)
- 1 Bell pepper (extra points if you colour coordinate with the quinoa ?)
- 100g Bacon, diced (optional)
- 150g Mushrooms, roughly chopped
- 100g Zucchini/ courgette, diced
- 100g Cherry Tomatoes, roughly chopped
- 1 loosely packed cup spinach leaves
- 3 Eggs
- 2 Cups 5 Minute Red Pepper Sauce
- 100g Feta Cheese (optional)
- Handful of Fresh Herbs to garnish (optional)
- Salt and Pepper to Taste
- The Night Before: Place the quinoa, 2 tbsp of the olive oil and 3 cups of water into a saucepan. Bring to the boil. Immediately reduce to a gentle simmer. Cover and cook for 30 minutes or until all water has been absorbed: add a little more water if needed. Place the cooked quinoa into the fridge.
- Chop, dice and prepare the rest of the ingredients
- On the Day: In a large fry pan (better yet, a wok) fry the remaining olive oil until hot and add the onion, garlic cloves and bacon. Cook for a minute or two before adding the mushrooms, zucchini and cherry tomatoes. Cook for a few minutes more until the vegetables are softened slightly.
- Add the eggs and vigorously mash and stir around with a spatula/ wooden spoon until scrambled. Add the quinoa and mix everything together until well combined. Add the 5 Minute Red Pepper sauce and cooke until heated through, adding salt and pepper to tasted. Stir through the spinach leaves and serve, topping with feta cheese and herbs.