I really am a fan of breakfast foods at anytime of the day, which is a good thing because sometimes I’m not the best at fitting in a meal at the crack of dawn. Not being a model citizen of routine breakfasts during the week a big pleasure for me when we wake up on weekends is to make a healthy and hearty breakfast. Whenever I need a break from my rolled oats I try quinoa in different forms. While I enjoy this sweet version, I thought something savoury would be a nice change. So last weekend I made this Sunnyside up Quinoa breakfast bowl. You can experiment with different veggies and flavours depending on what you like. Next time I’m trying some olives and feta cheese for more of a Mediterranean spin, or you can skip the egg and just add more veggies to your quinoa.
Sunnyside Quinoa Bowl
- 1 cup Quinoa
- 1 Tbsp Extra Virgin Olive Oil
- 1 red pepper
- 1 sweet onion
- 2 cloves garlic
- 6-10 mushrooms
- 2-4 eggs (1 egg per bowl)
- 1/3 cup Monterey Jack Cheddar (grated)
- 1 avocado
- Cook quinoa as instructed.
- Dice pepper, onion and garlic and sauté for 5 min, quarter mushrooms and add to veggie mix, cook for another 2 minutes or until soft.
- Mix sauteed veggies and quinoa
- Cook your required number of eggs sunny side up until the yolk is at the desired hardness.
- Dish your quinoa/veggie mix into bowls. Slice or cube up your avocado and place several pieces on top, sprinkle with grated cheese and top with egg.
- Add salt and pepper to taste and a dash of buffalo hot sauce if desired.
- Enjoy!
