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To make a tasty Savory Breakfast Quinoa, gather these key items: - 1 cup quinoa, thoroughly rinsed and drained - 2 cups vegetable broth (or water for a lighter option) - 1 tablespoon olive oil - 1 small onion, finely chopped - 1 red bell pepper, diced into small pieces - 1 cup fresh spinach, roughly chopped - 2 cloves garlic, minced - 1 teaspoon smoked paprika - 1/2 teaspoon ground cumin - Salt and freshly cracked black pepper, to taste - 2 large eggs (optional for added protein) - Fresh parsley, chopped, for garnish You can change this dish to fit your taste. Here are some fun ideas: - Add avocado slices for creaminess. - Mix in cherry tomatoes for sweetness. - Swap spinach for kale or arugula. - Use different spices like chili powder or turmeric. Each ingredient plays a role in making your meal healthy: - Quinoa: A great source of protein and fiber. - Vegetable broth: Adds flavor with fewer calories. - Olive oil: Provides healthy fats that support heart health. - Onion and bell pepper: Packed with vitamins and antioxidants. - Spinach: High in iron and vitamins A, C, and K. - Garlic: Supports immune health and adds flavor. - Smoked paprika and cumin: Boost flavor without extra calories. - Eggs: Offer protein and good fats for energy. - Parsley: Adds fresh taste and is rich in vitamins. These ingredients together create a balanced meal that is both satisfying and nutritious. For the complete cooking steps, check the Full Recipe. Start by rinsing the quinoa under cold water. This removes the bitter coating. In a medium saucepan, mix the rinsed quinoa with vegetable broth. You can use water if you want a lighter dish. Bring the mixture to a boil over high heat. Once boiling, reduce to a low simmer. Cover the pot and cook for about 15 minutes. The liquid should absorb fully. After cooking, take it off the heat and let it sit for five minutes. Finally, fluff the quinoa with a fork. While the quinoa cooks, heat olive oil in a large skillet over medium heat. Add the finely chopped onion and diced red bell pepper. Sauté these for about five minutes. Stir occasionally until they soften and smell great. Next, add the chopped spinach and minced garlic. Mix them well into the onion and bell pepper. Cook for about two to three minutes until the spinach wilts. Now, season the vegetable mix with smoked paprika, cumin, salt, and pepper. Stir well to coat the veggies in spices. Then, add the cooked quinoa to the skillet. Gently stir everything together until warmed through. If you want eggs, create small wells in the quinoa mixture. Crack an egg into each well. Cover and cook for three to four minutes. The egg whites should set, but the yolks stay runny. When ready, serve warm, garnished with fresh parsley. Enjoy your savory breakfast quinoa! You can find the full recipe above. To get fluffy quinoa, rinse it first. This removes bitter saponins that can spoil the taste. Use a fine mesh strainer for best results. Next, for every cup of quinoa, add two cups of vegetable broth or water. Bring it to a boil, then lower the heat and cover. Let it simmer for 15 minutes. After that, let it sit for 5 more minutes. Finally, fluff it with a fork. This method gives you light, fluffy grains. Seasonings can transform your dish. I love using smoked paprika and cumin for depth. They add warmth and a lovely aroma. Start by adding these spices during the vegetable sauté stage. This helps release their essential oils. Don't forget salt and pepper to taste. Fresh herbs, like parsley, at the end give a bright touch. You can also experiment with chili flakes for heat or lemon juice for brightness. If you choose to add eggs, crack them right into the quinoa mixture. Make small wells for each egg. Cover the skillet and cook on low heat. This method keeps the yolks runny and the whites set. It gives a creamy texture to your bowl. For firmer yolks, cook them a few minutes longer. Remember, timing is key for perfect eggs. Enjoy the contrast of the creamy yolk with the savory quinoa! {{image_4}} You can easily adapt this savory breakfast quinoa for vegetarians and vegans. The base recipe is already meat-free. To make it vegan, simply skip the eggs. You can add extra veggies, like mushrooms or zucchini, for more flavor. Nutritional yeast can also add a cheesy taste without dairy. Try using vegetable broth for cooking quinoa to boost the flavor. If you want more protein, there are many options. You can add cooked beans, like black or chickpeas. Tofu is another great choice. Just cube it and sauté it with the veggies. Tempeh works well too. If you eat meat, consider adding cooked sausage or chicken. This helps keep the dish hearty and satisfying. Mixing up your vegetables keeps breakfast exciting. You can switch the spinach for kale or Swiss chard. Carrots, peas, or broccoli also work great. Try adding some diced tomatoes for a fresh taste. If you like heat, toss in jalapeños or chili flakes. Using seasonal veggies can make this dish even more special. For the full recipe, check out the Savory Breakfast Quinoa Bowl 🥣. Store your leftover savory breakfast quinoa in an airtight container. This keeps it fresh. Let it cool down first before sealing. It can stay in the fridge for about three to five days. If you want to keep it longer, freezing is a great option. To reheat, take the quinoa from the fridge. Place it in a microwave-safe bowl. Add a splash of water or broth to keep it moist. Cover it with a lid or a damp paper towel. Heat for about one to two minutes, stirring halfway through. You can also reheat it on the stove. Just warm it over low heat and stir occasionally until it’s hot. If you want to freeze savory breakfast quinoa, portion it into small containers. It’s best to freeze it in single servings. This way, you can easily grab just what you need. When you’re ready to eat, thaw it in the fridge overnight. You can also reheat it from frozen. Just add a little water and heat it gently on the stove or in the microwave. Yes, you can use other grains! Brown rice, farro, or even millet work well. Each grain brings its own flavor and texture. Cooking times may vary, so check package directions. Adjust your broth or water amount as needed. These swaps can add variety to your breakfast. To make this recipe gluten-free, focus on the grains and broth. Quinoa is naturally gluten-free. Ensure your vegetable broth is labeled gluten-free. Check all spices for any gluten content. This way, you can enjoy a safe and tasty meal without worry. Leftovers from this dish can be used in many ways. Try adding them to a wrap with some cheese. You can also mix them into a salad for extra nutrition. Another idea is to top them with a fried egg for a hearty meal. These options help reduce waste and make breakfast easy! This blog covers the key ingredients for a healthy quinoa dish. You learned how to cook quinoa, sauté vegetables, and combine everything for a tasty meal. I shared tips to improve flavor and texture, along with variations for different diets. Proper storage and reheating methods help you keep meals fresh. Remember, you can customize the recipe to fit your tastes and needs. Experiment with ingredients and enjoy the process! Each meal can fit your lifestyle while being simple and nutritious.

- Savory Breakfast Quinoa

Start your day off right with this delicious Savory Breakfast Quinoa Bowl! Packed with protein and vibrant veggies, this healthy breakfast will fuel your morning. Learn how to make fluffy quinoa, sauté fresh vegetables, and add optional eggs for extra protein. Perfect for a quick meal or a cozy brunch! Click through to explore the full recipe and elevate your breakfast game today!
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Ingredients
  

1 cup quinoa, thoroughly rinsed and drained

2 cups vegetable broth (or water for a lighter option)

1 tablespoon olive oil

1 small onion, finely chopped

1 red bell pepper, diced into small pieces

1 cup fresh spinach, roughly chopped

2 cloves garlic, minced

1 teaspoon smoked paprika for depth of flavor

1/2 teaspoon ground cumin

Salt and freshly cracked black pepper, to taste

2 large eggs (optional for added protein)

Fresh parsley, chopped, for garnish

Instructions
 

In a medium saucepan, combine the rinsed quinoa and vegetable broth (or water). Bring the mixture to a vigorous boil over high heat. Once it reaches a boil, lower the heat to a gentle simmer, cover the pot, and let it cook for about 15 minutes or until all the liquid has been absorbed. After cooking, remove from heat and allow to sit covered for an additional 5 minutes. Finally, fluff the quinoa using a fork to separate the grains.

    Meanwhile, heat the olive oil in a large skillet over medium heat. Add the finely chopped onion and diced red bell pepper to the skillet. Sauté these vegetables for approximately 5 minutes, stirring occasionally, until they soften and become fragrant.

      Next, add the roughly chopped spinach and minced garlic to the skillet. Stir them well into the onion and bell pepper mixture, cooking for about 2 to 3 minutes until the spinach wilts and softens.

        Season the vegetable mixture with smoked paprika, cumin, salt, and pepper. Mix thoroughly to ensure the spices are evenly distributed among the vegetables, enhancing their flavors.

          Incorporate the cooked quinoa into the skillet. Gently stir everything together, heating until all ingredients are warmed through. Taste and adjust seasoning as desired.

            If you opt for eggs, create two small wells in the quinoa mixture within the skillet. Crack an egg into each well. Lower the heat, cover, and let cook for approximately 3 to 4 minutes, allowing the egg whites to set while keeping the yolks runny.

              Once everything is cooked, remove from heat and serve warm, garnished with a sprinkle of chopped fresh parsley for a touch of color and freshness.

                - Prep Time, Total Time, Servings: 10 minutes | 30 minutes | Serves 2-3