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- 1 cup quinoa - 2 cups vegetable broth - 4 large eggs - 1 small onion, finely diced - 1 bell pepper, diced - 1 medium zucchini, diced - 2 cloves garlic, minced - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - Fresh cilantro, hot sauce, salt, and pepper The base of this dish is quinoa. It is gluten-free and packed with protein. Using vegetable broth adds a rich flavor to the quinoa. You’ll want to rinse the quinoa first. It helps remove the bitter coating. Cooking it in broth makes it even tastier. Next, we have our eggs. Eggs add protein and richness. You can fry or poach them. I prefer a runny yolk for a creamy touch. Now, let's talk about the veggies. I love using onion, bell pepper, zucchini, and garlic. They bring color and flavor. Onions add sweetness, while garlic provides depth. Choose any bell pepper. Red or yellow adds sweetness. Zucchini gives a nice crunch. For seasoning, cumin and smoked paprika are key. They give warmth and earthiness. I suggest adding salt and pepper to taste. Fresh cilantro and hot sauce can enhance the dish. They add freshness and heat. This Savory Breakfast Quinoa Bowl is not just filling. It is packed with flavor and nutrients. You can find the full recipe for more details. Enjoy creating this delicious meal! 1. First, rinse the quinoa in cold water. This step removes the bitter coating called saponin. 2. In a medium saucepan, combine 1 cup of rinsed quinoa with 2 cups of vegetable broth. 3. Bring this mixture to a boil over medium-high heat. 4. Once boiling, lower the heat to low. Cover the pan and let it simmer for 15-20 minutes. 5. Check when all the liquid is absorbed, and the quinoa is light and fluffy. Fluff it with a fork before serving. 1. While the quinoa cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. 2. Add 1 small diced onion to the skillet. Sauté for 3-4 minutes until it turns soft and clear. 3. Now, add 1 diced bell pepper and 1 medium diced zucchini. Sauté for about 5-7 minutes, until tender. 4. Stir in 2 cloves of minced garlic, 1 teaspoon of ground cumin, and 1 teaspoon of smoked paprika. 5. Season with salt and pepper. Cook for another minute until the garlic is aromatic. 1. Choose how you like your eggs: fried or poached. 2. If frying, cook until the whites are set and the yolks are still runny. This adds a creamy texture to the bowl. 3. For poached eggs, gently drop them in simmering water. Cook until the whites are firm but the yolks remain soft. Now, mix the fluffy quinoa with the sautéed vegetables. Top each bowl with an egg and add avocado slices. For a little heat, drizzle with your favorite hot sauce. You can find the full recipe for more details! To make fluffy quinoa, start with rinsing it well. This removes bitter saponins. Use two cups of vegetable broth for each cup of quinoa. Bring it to a boil, then lower the heat and cover the pot. Let it simmer for 15 to 20 minutes. Once it absorbs all the liquid, fluff it with a fork. This keeps the grains separate and light. Timing is key for sautéing vegetables. Begin with onions. They take about 3 to 4 minutes to soften. Next, add bell peppers and zucchini. These need about 5 to 7 minutes to become tender. Stir often to prevent burning. Finally, add garlic and spices, cooking for one more minute. This brings out their full flavor. For a visually appealing dish, use colorful bowls. A bright bowl makes your food pop! Arrange the quinoa on one side and the sautéed veggies on the other. Place the egg on top, and fan out the avocado slices beside it. Finish with a sprinkle of cilantro for a fresh look. Choose bowls that match your meal’s colors. Bright red, orange, or green bowls can enhance the dish. Use smaller bowls for a cozy feel or larger ones for a more casual setting. This simple touch makes your Savory Breakfast Quinoa Bowl more inviting. For the full recipe, check the earlier section! {{image_4}} You can easily change the Savory Breakfast Quinoa Bowl to fit your diet. - Vegan option: Instead of eggs, use tofu. Just scramble it with the veggies. It adds protein and keeps it tasty. - Gluten-free ingredients: Quinoa is gluten-free, so you’re already good! Just make sure your broth is also gluten-free. Spicing up your bowl can make a big difference. - Additional spices: Try adding chili flakes for some heat. A little goes a long way! You can also use herbs like oregano or thyme for a fresh twist. - Seasonal vegetables: Switch up the veggies based on what you find at the market. Asparagus in spring or squash in fall can change the flavor and keep it exciting. For the full recipe, check out the detailed steps to create this delicious dish. To keep your savory breakfast quinoa bowl fresh, cool it quickly. Place it in an airtight container. This helps keep out moisture and air. Store it in the fridge for up to four days. If you want to keep it longer, consider freezing it. The bowl can last up to three months in the freezer. Just remember to label the container with the date. When it's time to enjoy your leftovers, you have two great options: microwave or stovetop. If you use the microwave, place the bowl in a safe dish. Cover it with a damp paper towel to keep it moist. Heat in short bursts, stirring often. This keeps the quinoa fluffy. If you choose the stovetop, add a splash of water to the pan. Heat on low, stirring frequently. This method helps maintain the texture of the veggies and quinoa. To boost the flavor, you can add a dash of hot sauce or a sprinkle of salt while reheating. Enjoy your meal just like it was fresh! Yes, you can prepare quinoa ahead of time. Here are some best practices: - Rinse the quinoa before cooking. This removes the natural coating that can taste bitter. - Cook in bulk. Use a ratio of 1 part quinoa to 2 parts broth or water. - Cool before storing. Let the quinoa cool completely before placing it in an airtight container. - Store in the fridge. It can last for up to five days. When you're ready to use it, just reheat gently. You can pair your quinoa bowl with various side dishes and drinks: - Fresh fruit like berries or sliced bananas for a sweet touch. - Toast topped with avocado or nut butter to add crunch. - Smoothies with greens and fruit for a nutrient boost. - Coffee or herbal tea to balance the meal. These options enhance your breakfast experience and add more flavor. To add heat to your quinoa bowl, consider these tips: - Add chili flakes or cayenne pepper during cooking for a kick. - Use a spicy hot sauce on top of the finished bowl to control the heat. - Incorporate diced jalapeños or serrano peppers into the sautéed veggies. - Experiment with spicy seasonings, like smoked paprika or chipotle powder. Adjust the spice to your liking and enjoy a flavorful start to your day! This post covered the key steps to make a tasty Savory Breakfast Quinoa Bowl. You learned about the main ingredients, how to cook the quinoa, and how to sauté the veggies. We shared tips for making it look great and staying fresh in the fridge. Lastly, I provided easy ways to modify the recipe. Now it's your turn to create your own version. Enjoy experimenting with flavors and making this dish yours!

Savory Breakfast Quinoa Bowl

Start your day with a Savory Breakfast Quinoa Bowl that’s packed with flavor and nutrition! This delicious recipe combines fluffy quinoa, vibrant veggies, and perfectly cooked eggs, topped with creamy avocado and fresh cilantro. It's quick to prepare and perfect for meal prep. Dive into this wholesome breakfast option that'll energize your morning. Click through to discover the full recipe and bring this tasty bowl to your table!
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Ingredients
  

1 cup quinoa, thoroughly rinsed

2 cups vegetable broth (homemade or store-bought)

1 tablespoon extra virgin olive oil

1 small onion, finely diced

1 bell pepper (choose red or yellow for sweetness), diced

1 medium zucchini, diced into bite-sized pieces

2 cloves garlic, minced finely

1 teaspoon ground cumin

1 teaspoon smoked paprika for depth of flavor

Salt and freshly ground black pepper to taste

4 large eggs (organic if possible)

1 ripe avocado, sliced into wedges

Fresh cilantro, roughly chopped, for garnish

Hot sauce for serving (bring on the heat if you like!)

Instructions
 

In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pan, and let it simmer for 15-20 minutes, or until all the liquid is absorbed and the quinoa is light and fluffy.

    While the quinoa is cooking, heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté, stirring frequently, until it becomes translucent and begins to soften, about 3-4 minutes.

      Next, add the diced bell pepper and zucchini to the skillet. Continue sautéing for an additional 5-7 minutes, or until the vegetables are tender and vibrant. Stir in the minced garlic, ground cumin, and smoked paprika. Season with salt and pepper, and cook for another minute or until the garlic is aromatic.

        In a separate small frying pan, prepare the eggs to your liking. You can fry them sunny-side-up or poach them for a runny yolk. Cook until the whites are set but the yolks still have a soft, creamy consistency, enhancing the overall dish.

          After the quinoa has finished cooking, fluff it with a fork, and gently fold it into the sautéed vegetable mixture in the skillet. Combine everything well, tasting to adjust seasoning if necessary.

            To serve, layer the savory quinoa and vegetable medley into bowls. Crown each serving with a fried or poached egg, artistically place the avocado wedges, and top with a sprinkle of fresh cilantro. For an extra punch of flavor, drizzle with your favorite hot sauce!

              Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4

                - Presentation Tips: Use colorful bowls to make the dish pop! Arrange the quinoa and sautéed vegetables on one side, gently position the egg atop, and fan out the avocado slices. Finish with a sprinkle of cilantro for that fresh finish!