In our house, the New Year doesn’t seem to really start until today. You see, I have three stepsons and a daughter who all have birthdays right after Christmas and within about 2 weeks of each other. By the time we finish up gifts and celebrations for one thing, it’s time for the next. And the next. And the next. Then one more day off from school for MLK Jr. Day. Now, finally, a bit of normalcy and routine for a new year.
Enter resolutions! If they haven’t already fallen to the wayside, that is. I strive to not be so rigid with my successes or failures in this department, but rather just keep trying to improve and build upon previous ideas. That’s how I came up with Breakfast Bowls.
Last year, while searching out healthier foods, I discovered a genuine love for quinoa. Contrary to popular belief, quinoa (pronounced keen-wah) is not a pasta. Essentially, it’s a vegetable, a plant from the beet and spinach family that produces tiny seeds. Quinoa is actually that seed. I love it because it not only cooks up like a grain (think rice/pasta substitution), but it’s a genuine super food. It’s high in magnesium, iron, potassium, copper, zinc, and minerals. It packs a great protein punch with a whopping 8 grams in one cup. It’s one of the good complex carbs the fitness peeps are always telling you about, and it’s high in essential fatty acids. SCORE!!!
I said all of that to say this: I love quinoa and quinoa loves me back. So I started thinking of other ways I could eat it. I crave salty more than sweet, and on these cold mornings I enjoy something warm. This “recipe” is just the thing. I can add whatever I want to this, from veggies to eggs, meats to cheese. Maybe the best part is that I can make a bunch of it in advance, put all the components in the fridge, and then just nuke it the next morning for a quick, satisfying, and HEALTHY breakfast. #winning
Prepare your quinoa (1 part quinoa to 2 parts water or broth) in whatever portion size you want. For today, I made a total of 2 cups cooked quinoa so I could have some leftover for tomorrow.
In a separate pan, sauté your veggies of choice. I cooked up red peppers, onion, garlic, and mushrooms. You could use any veggie, though, from asparagus to zucchini. If you want eggs, add them in once all the veggies are cooked and scramble them up into small crumbles.
If adding a meat, it may be easier to cook first or separately, depending on your choice. Bacon would be better cooked first then removed and set aside. You can then use the drippings to cook up the veggies. Sausage can be crumbled up and cooked along with the veggies that take longer, like peppers and onions.
Serve up your quinoa, add veggies / meat, and garnish with a little cheese, salsa, or sour cream / plain Greek yogurt.
Eat a fantastic breakfast that gives you the energy you need to get your day started on a great note. (Oh, and don’t forget the coffeeeeee. 😉)
Here’s to a yummy year!