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- 1 cup quinoa, rinsed and drained - 2 cups vegetable broth (or water) - 1 tablespoon olive oil - 1 small onion, finely chopped - 1 red bell pepper, diced - 1 cup spinach, chopped - 2 cloves garlic, minced - 1 teaspoon smoked paprika - 1/2 teaspoon cumin - Salt and black pepper, to taste - 2 large eggs - Fresh parsley, chopped (for garnish) Let's talk about what makes this dish so tasty. First, quinoa is a grain that is full of protein. It cooks up fluffy and has a nice nutty taste. Using vegetable broth gives it a rich flavor, too. Next, we have the veggies. Onions and red bell peppers add sweetness and crunch. They mix well with spinach, which wilts down and adds color. The garlic brings a strong aroma, making your kitchen smell wonderful. Now, the spices. Smoked paprika gives a warm, smoky flavor. Cumin adds a bit of earthiness. A pinch of salt and black pepper brightens everything up. If you want to make it even heartier, you can add eggs. They cook right in the quinoa. The yolk makes a creamy sauce when you break it. Don't forget the parsley! It adds freshness and a pop of green. For the full recipe, check out the Full Recipe section. To start, you need to boil quinoa in vegetable broth or water. Measure 1 cup of rinsed quinoa and add it to a medium saucepan with 2 cups of vegetable broth or water. Bring it to a boil over high heat. Once it boils, reduce the heat to low. Cover it and let it simmer for about 15 minutes. The liquid will absorb fully when it's done. After that, remove it from heat and let it sit for 5 minutes. Fluff it with a fork to get that perfect texture. Next, let's sauté some vegetables. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add 1 small chopped onion and 1 diced red bell pepper. Cook them for about 5 minutes until they soften. Then, add 2 minced garlic cloves and 1 cup of chopped spinach. Stir well. Cook until the spinach wilts down, about 2-3 minutes. Now, it’s time to mix everything together. Add the cooked quinoa to the skillet with the sautéed vegetables. Stir well to combine. This is also the moment to add flavor. Sprinkle in 1 teaspoon of smoked paprika, 1/2 teaspoon of cumin, salt, and black pepper to taste. Mix everything until heated through. Taste it and adjust the seasoning if needed. If you want eggs, create two small wells in the quinoa mixture. Crack 2 large eggs into each well. Cover the skillet and reduce the heat to low. Cook for about 3-4 minutes until the egg whites are set, but the yolks are still runny. Serve your savory breakfast quinoa warm, garnished with fresh parsley for a nice touch. For the full recipe, you can check the details above. To make great quinoa, start by rinsing it. Rinsing removes bitter flavors. Place quinoa in a fine-mesh strainer. Run cold water over it for a couple of minutes. This step is key for good taste. For fluffy quinoa, use the right water ratio. A 1:2 ratio of quinoa to broth works best. Bring the water to a boil first. Once boiling, reduce the heat to low. Cover and let it simmer for about 15 minutes. After cooking, let it sit for 5 more minutes. Fluff it gently with a fork to separate the grains. To enhance flavor, try different herbs and spices. Fresh herbs like basil or thyme add brightness. Dried spices like oregano or chili powder can bring warmth. Experiment with your favorites! You can also add other ingredients for more taste. Feta cheese brings saltiness, while avocado adds creaminess. Sliced olives give a briny touch. Each option can change the dish in exciting ways. Garnishing is a simple way to make your dish look pretty. Chopped parsley adds a fresh green touch. Spread it on top right before serving. For a balanced meal, serve it alongside fresh fruit or a light salad. This adds color and nutrition. Enjoy your savory breakfast quinoa in a bowl or on a plate for a lovely presentation. For the full recipe, check out the details above. {{image_2}} You can add cooked chicken or tofu to your savory breakfast quinoa. Both options pack a protein punch. Just toss in diced chicken or cubed tofu while mixing in the quinoa. If you want to use beans, black beans or chickpeas work well. They not only boost protein but also add fiber to your meal. For a plant-based option, try adding more vegetables. Zucchini, mushrooms, or tomatoes can enhance the dish. You can also swap quinoa for other grains or seeds. Farro or millet can give you a different texture and flavor. If you enjoy spice, try adding chili flakes or sliced jalapeños. These can give your dish a nice kick. For those who prefer milder food, reduce the spices. Adjust the seasoning to suit your taste. This way, everyone can enjoy the meal. To store leftovers, let the savory breakfast quinoa cool. Place it in an airtight container. You can keep it in the fridge for about 3 to 5 days. This helps maintain its fresh taste and texture. I recommend using glass containers. They are great for keeping food safe and are easy to clean. You can freeze savory breakfast quinoa for longer storage. First, let it cool completely. Then, portion it into freezer bags or containers. Make sure to remove as much air as possible. This helps prevent freezer burn. You can freeze it for up to 3 months. When ready to eat, just thaw it in the fridge overnight. You have two great options for reheating: microwave or stove. For the microwave, place your quinoa in a bowl with a splash of water. Cover it with a damp paper towel. Heat it for 1 to 2 minutes, stirring halfway through. On the stove, heat it in a pan over medium-low heat, adding a splash of broth or water. Stir until hot. To keep the texture and flavor, avoid overheating. This way, your savory breakfast quinoa stays tasty and enjoyable. Yes, you can make savory breakfast quinoa ahead of time. It's great for meal prep. Cook the quinoa and veggies, then let them cool. Store them in an airtight container. You can keep it in the fridge for up to four days. When you're ready to eat, just reheat it in the microwave or on the stove. If you want, you can add the eggs fresh. This keeps them from overcooking. Yes, quinoa is gluten-free. It is a seed, not a grain. This makes it a safe choice for people with celiac disease or gluten sensitivity. Quinoa packs a great protein punch, making it a smart swap for grains. Always check labels if you buy pre-packaged quinoa. Some brands may process it in facilities that handle gluten. Cooked quinoa lasts about three to five days in the fridge. Store it in a sealed container to keep it fresh. Over time, it may lose its texture and flavor. To check if it's still good, look for any off smells or changes in color. If it looks dry, you can add a little water when reheating. This will help restore its fluffiness. This blog post covered a delicious savory breakfast quinoa recipe. We discussed key ingredients like quinoa, veggies, and spices. I shared step-by-step cooking instructions to help you succeed. There were tips for perfect quinoa and ideas for variations. Remember, you can customize this dish to suit your taste. Whether adding proteins or adjusting spice levels, the possibilities are endless. Enjoy your healthy, tasty meal, and don’t hesitate to experiment!

- Savory Breakfast Quinoa

Start your day with a delicious and nutritious Savory Breakfast Quinoa! This simple recipe combines fluffy quinoa with vibrant veggies like spinach and bell pepper, seasoned to perfection with smoked paprika and cumin. Optionally topped with runny eggs, it's a filling meal that's perfect for any morning. Discover how easy it is to whip up this healthy breakfast by clicking through to explore the full recipe!
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Ingredients
  

1 cup quinoa, rinsed and drained

2 cups vegetable broth (or water)

1 tablespoon olive oil

1 small onion, finely chopped

1 red bell pepper, diced

1 cup spinach, chopped

2 cloves garlic, minced

1 teaspoon smoked paprika

1/2 teaspoon cumin

Salt and black pepper, to taste

2 large eggs (optional)

Fresh parsley, chopped (for garnish)

Instructions
 

In a medium saucepan, combine the rinsed quinoa and vegetable broth (or water). Bring to a boil over high heat. Once boiling, reduce the heat to low, cover, and let simmer for about 15 minutes or until the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes. Then fluff with a fork.

    While the quinoa is cooking, heat the olive oil in a large skillet over medium heat. Add chopped onion and red bell pepper; sauté for about 5 minutes until softened.

      Add chopped spinach and minced garlic to the skillet, stirring well until the spinach wilts down, about 2-3 minutes.

        Season with smoked paprika, cumin, salt, and black pepper. Stir well to combine the spices with the vegetables.

          Add the cooked quinoa to the skillet and mix everything together until heated through. Taste and adjust seasoning if necessary.

            If using eggs, create two small wells in the quinoa mixture and crack an egg in each. Reduce heat to low, cover, and cook for 3-4 minutes until the egg whites are set but yolks are still runny.

              Remove from heat and serve warm, garnished with fresh parsley.

                Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 2-3 servings