Name: Quinoa Breakfast Bowl
Yield: 1 servings
Ingredients: 1 small sweet potato, finely chopped; ½ red onion, finely chopped; ½ red pepper, finely chopped; ½ green pepper, finely chopped; 1 cup mushrooms, finely chopped; 2 fresh garlic cloves, finely chopped; 2 cups cooked quinoa; 4 fried eggs; salt and pepper, to taste

AuthorGarden KitchenCategoryBreakfast, Featured, Grains, Protein

Yields1 Serving

1 small sweet potato, finely chopped

½ red onion, finely chopped

½ red pepper, finely chopped

½ green pepper, finely chopped

1 cup mushrooms, finely chopped

2 fresh garlic cloves, finely chopped

2 cups cooked quinoa

4 fried eggs

salt and pepper, to taste

1.Wash hands with soap and warm water. Wash produce well and chop as directed.

2.In a medium sauté pan over medium-high heat, sauté sweet potato, onions, peppers, mushrooms and garlic. Cover and cook for 5-6 minutes, stirring once or twice, until soft.

3.Add cooked quinoa to vegetables in sauté pan. Cover and cook for 5-6 minutes, stirring once or twice, until quinoa is heated through. Turn off heat and set aside.

4.In a separate skillet, fry eggs to desired firmness.

5.Place one cup of quinoa and vegetable mixture into a small bowl and top with a fried egg. Top with Harissa, Chimichurri or your favorite hot sauce.

Ingredients