Savory Breakfast Quinoa

Savory Breakfast Quinoa
Reinvent your morning with a comforting bowl of savory quinoa for breakfast with eggs, avocado, & sauteed veggies! A fun, nutritious, & quick breakfast bowl you can prep in 15 minutes, and a great way to repurpose leftover quinoa.
Developed by Alyssia Sheikh of Mind Over Munch.
serving: 1 bowl
calories: 448kcal
carbohydrates: 47.1g
protein: 17.7g
fat: 14.5g
sodium: 186mg
fiber: 11g
sugar: 12.5g
Ingredients
Savory Quinoa
1 cup cooked quinoa (⅓ cup dry quinoa + ⅔ cup water)
Drizzle of oil
1 Tbsp chopped onion
½ cup sliced mushrooms
1 cup fresh spinach
¼ cup cherry tomatoes, halved
3 Sunsweet Amaz!n Prunes, diced
Squeeze of lemon juice
Pinch of garlic powder
Pinch of salt
Optional Toppings, For Serving
1 egg, poached or fried
¼ avocado, sliced
Directions
Cook quinoa according to package directions (or see instructions below).
Heat oil in a pan over medium heat. Add onion and mushrooms, seasoning to taste with salt. Cover and allow mushrooms to reduce for 3-5 minutes.
Once reduced, add spinach, cooked quinoa, and tomatoes and stir to combine. Cover and cook 3-4 minutes, until spinach wilts and everything is warmed through.
Add prunes, lemon juice, garlic powder, and salt and mix until integrated.
Serve savory quinoa with a fried or poached egg, sliced avocado, or whatever you like!
Yields 1 breakfast quinoa bowl.
To Cook Quinoa:
Rinse quinoa in a fine mesh sieve with cold water. (Optional, but this can help remove any bitterness and make your quinoa taste nuttier.)
Add quinoa to a pot over medium-high heat and toast for 2 minutes, until fragrant. Stir regularly so it doesn’t burn!
Add water, turn up the heat, and bring to a rolling boil.
Reduce the heat, cover, and simmer until all liquid has evaporated (~15 minutes).
Let cooked quinoa stand for 5 minutes, then fluff with a fork and season to taste.
Sunsweet Products Used
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