Ancient Harvest

Savory Spring Vegetable Breakfast Porridge

Created by Wendy at Fit-and-Frugal.com Savory Spring Vegetable Breakfast Porridge is a delicious breakfast options which includes delicious creations from Ancient Harvest. For Quinoa Flakes cooking instructions and recipe ideas, visit our How To Use Quinoa Flakes page.

Prep Time: 10

Total Time: 25

Ingredients

1 ⅓ cups Ancient Harvest Quinoa Flakes
4 large eggs
1 tablespoon olive oil
8 spears asparagus, trimmed and cut diagonally into 1-inch pieces
1 tablespoon fresh lemon juice
½ cup corn kernels, fresh or frozen and thawed
½ cup peas, fresh or frozen and thawed
4 spring onions, white and light green parts, sliced
1 cup grated carrot
¼ cup fresh basil, chopped
salt and fresh ground pepper to taste

Directions

Bring a large saucepan of water to a boil and carefully add eggs. Boil 6 minutes. Transfer eggs to a large bowl of ice water to cool.
In a large skillet, heat olive oil over medium heat. Add asparagus and lemon juice and cook, stirring occasionally, until becoming tender but still crisp, approximately 4 minutes.
Stir in spring onions, corn, peas, and grated carrot to pan. Season lightly with salt and pepper and continue to cook until heated through, 2-3 minutes. Stir in chopped basil.
While vegetables are cooking, prepare quinoa flakes in 3 ½ cups boiling water according to package directions.
Stir half the vegetable mixture into warm porridge and serve topped with remaining vegetables and peeled soft-boiled eggs.

Servings: 4

Ancient Harvest

Ancient Harvest

Savory Spring Vegetable Breakfast Porridge

Savory Spring Vegetable Breakfast Porridge

Ingredients

Directions

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