Ancient Harvest

Savory Quinoa Breakfast Bowl

Quinoa makes for a delicious plant-based protein start to the day. This recipe by @macheesmo packs delicious veggies and flavors for the ultimate savory breakfast bowl.

Prep Time: 5 Minutes

Total Time: 15 Minutes

Ingredients

1 cup cooked Ancient Harvest Harmony Quinoa
1 tablespoon olive oil
1 small shallot, chopped
5 small sweet peppers, chopped
½ – 1 serrano pepper, chopped
2 large eggs
Salt and pepper, garnish
Red pepper flakes, garnish
Fresh parsley, garnish

Directions

Cook quinoa in advance by adding 1 cup quinoa to 2 cups simmering water. Simmer for about 15 minutes until quinoa is tender. Drain off any extra water, remove from heat, cover, and let steam for a few minutes. Then fluff with a fork. Quinoa stores great in the fridge for up to five days.
To make a breakfast bowl, add olive oil to a medium skillet over medium heat. Add chopped shallot, peppers, and serrano for some heat (optional). Cook for about two minutes until veggies soften. Add 1 cup cooked quinoa to the skillet to stir to combine. Season mixture with salt and pepper.
Divide quinoa mixture between two bowls. Wipe skillet out with a paper towel and return to medium heat. Add another drizzle of oil and crack in two eggs. Cook for about 2 minutes until egg whites are set. You can flip the eggs for over-easy eggs or cover the skillet for 30 seconds with a lid or plate to steam the eggs briefly for sunny side up eggs.
Add an egg to each quinoa breakfast bowl and garnish to your liking.

Ancient Harvest

Ancient Harvest

Savory Quinoa Breakfast Bowl

Ingredients

Directions

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