Savory Spring Vegetable Breakfast Porridge


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


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. While vegetables are cooking, prepare quinoa flakes in 3 ½ cups boiling water according to package directions.
  5. Stir half the vegetable mixture into warm porridge and serve topped with remaining vegetables and peeled soft-boiled eggs.
Servings: 4