10/31/16

Vegan Meatless Monday Breakfast: Red Quinoa Bowl


Are you looking for Halloween recipes? Sorry, not going to find it here.

Instead, I'm going to tell you about a Vegan Meatless Monday Breakfast I'm eating right now: Red Quinoa Bowl.

I'm not a huge fan of quinoa. There, I said it. But I was getting tired of eating hard boiled eggs for breakfast and thought I'd give quinoa another try.

Here are a few tips:
1) Toast your quinoa in a bit of oil in a hot pan before adding liquid. Try not to use water: instead, use a vegetable broth to increase the flavor. For the ratio, use 1 part quinoa, 2 parts liquid. Bring the mixture to a boil, lower the heat, cover the pot and simmer for 15 minutes. Turn the heat off and wait about 5 minutes. Fluff the quinoa with the fork.

2) Toppings: toppings are the key. Think different textures, colors, flavors. This time I chose Marcona almonds, blistered tomatoes***, kalamata olives, cilantro, and fermented beets.

I'm pretty satisfied with this breakfast and I'm sure it'll keep me full till lunch!

***To blister tomatoes, heat a cast iron skillet and add tomatoes. You don't need oil. Toss the tomatoes around until the have blackened skin. Done.

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