Saturday, April 21, 2012

Savory Quinoa Breakfast Bowl

Red Quinoa with Spring Onions, Asparagus, Avocado, Basil, and Egg

Quinoa with Asparagus, Cilantro, Basil, Avocado, and Egg

Quinoa with Black Beans, Avocado, Cilantro, Egg, and Salsa Verde

In light of this week's newsletter, "A Better Breakfast," I decided to make some savory quinoa and egg-based breakfasts and avoid gluten and dairy.  If you don't know about, you should check it out and sign up for a weekly newsletter sent to your email.  It is Gwyneth Paltrow's website and she includes a lot of health and lifestyle tips with expert advice.  

I generally eat a pretty allergen-free breakfast--anything from a veggie omelet to a green smoothie, but sometimes I will have some toast with almond butter or a bowl of oatmeal.  I definitely find that I am full for much longer when I avoid gluten and eat a high-protein breakfast.  Also, avoiding cereals and high-sugar breakfasts will allow you to stay focused on work or school and not trick your brain into thinking you are still hungry.

For these quinoa bowls, you can make a large batch of quinoa that will last you a couple of days and reheat it for your breakfasts all week.  (1 part quinoa, 2 parts water for 15-20 minutes)  I added veggies that I got from our CSA and Farmer's Market--whatever is in season or whatever you prefer in taste.  Seriously, go nuts with these bowls.  If you prepare veggies or beans on a Sunday night for example, you can have a delicious breakfast every day of the week.  And no excuses about not having enough time for breakfast--you are the one setting your alarm.  Seven minutes will suffice!  (an over-easy egg doesn't take more than 1.5 minutes to cook!)

-Sauté vegetables with a small amount of coconut oil (unless you prefer fresh/raw veggies)
-Mix in quinoa (in hot sauté pan).  Transfer to bowl.
-In same sauté pan (less dishes to wash!), cook one egg over-easy (I just read about how egg yolks have lecithin which is essential for our brain but can only be utilized when it is uncooked/runny).  I also cook eggs in coconut oil.  (More about that in upcoming posts!)
-Add egg on top of veggie-quinoa mixture.  Top with fresh herbs (basil and cilantro have been great) and season with salt and pepper and if you're like me, lots of Sriracha or salsa.

For more information about Lecithin in Egg Yolks, check out this entry from My New Roots and try her Veggie Egg Tower of Power recipe!  YUM! 

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