Quinoa in the Morning: Two Ways!

My new favorite breakfast has been experimenting with quinoa. I’ve made sweet and savory variations over the last few weeks that I’m excited to share. These dishes are easy to make, and they cook for 15 minutes, giving you time to wake up, get breakfast started, and enjoy a cup of tea (or rush around doing your hair and makeup) before the timer goes off. 

I’m the only morning lover in my house. Including my dogs. I will open Ketch’s crate when I get up (usually before 5), and he will just look at me and go back to sleep. He’ll come out of his crate later and give me some cuddles, but he’d really prefer not to be bothered before six in the morning. Poor Sammy feels obligated to say good morning. She will accomplish her required greeting, then turn around and go back into her crate until either Ketch wakes up or she can smell my cooking. Whichever comes first. 

Mops will watch me from the couch while I go about my morning routine. Husband describes as “finding the biggest spoon and heaviest pot in the house and clanging them together for two hours”. He think’s he’s hilarious. It’s much easier to convince Mops to hang out with me when I’m cooking or eating: 

The sweet quinoa is very comparable to oatmeal. I prefer the quinoa texture over oatmeal – it’s so thick and the flavors absorb evenly. I subbed quinoa for oatmeal in this peanut butter cinnamon-swirl quinoa breakfast. 

I started trying out savory quinoa after I had some leftover quinoa from dinner the previous night. We usually make a big pot of quinoa once a week. I make my quinoa with a mixture of chicken broth and water, which adds in great flavor. After we make our weekly batch of quinoa, it’s so easy to add some to salads, to drop a cup into a soup, or to make a vegetable side dish a bit more hearty. Quinoa stays fresh and delicious all week long. 

I presented the savory quinoa recipe from start to finish (i.e. including making the quinoa fresh), but if you’re a quinoa fan at all and you eat at home at least three or four times each week, make healthy eating that much easier by cooking your quinoa ahead of time. 

Savory Quinoa Bowl: Zucchini, Prosciutto & White Cheddar 

You will need:
  • 1 cup quinoa, rinsed
  • 1 cup chicken broth
  • 1 cup water
  • 2 zucchini, grated
  • 4 slices prosciutto, chopped
  • 1/3 yellow onion
  • 1/2 tbsp. olive oil
  • 1 tsp. minced fresh garlic
  • 1 tsp. dried parsley
  • 1 tsp. dried basil
  • 1/3 tsp. black pepper
  • 1/2 cup sharp white cheddar, grated
  • 2 large eggs
  • In a medium-sized pot, heat the rinsed quinoa, chicken broth, and water on high heat, uncovered, until it reaches a boil. 
  • Cover and reduce heat to a simmer. Cook for 15 minutes, until the water has been fully absorbed by the quinoa and the grain is “fluffy.”
  • Meanwhile, heat olive oil in a skillet to medium heat. Stir in garlic and onion for a couple of minutes, then add grated zucchini. When zucchini is slightly transparent, stir in chopped prosciutto, dried parsley, and basil. 
  • Turn off heat, and stir in almost all the cheese (reserve a bit to sprinkle on top) and the eggs. The heat in the skillet will be enough to cook the eggs and melt the cheese. Stir the mixture to evenly combine. 
  • Serve hot, topped with extra shredded cheese. 
I made a delicious variation with chorizo, sweet potato, and zucchini, which I topped with cotija cheese and sliced avocado. 

Sweet Quinoa Bowl: Cinnamon, Raisin, & Peanut Butter

You will need:
  • 1 cup quinoa, rinsed
  • 2 cups water
  • 1 tsp. vanilla extract
  • 2 tsp. light agave nectar
  • 1 1/2 tsp. cinnamon 
  • 1/3 to 1/2 cup raisins
  • 1/2 cup smooth all-natural peanut butter
  • In a medium-sized pot on high heat, stir in the rinsed quinoa, water, vanilla extract, 1 tsp. agave nectar, and 1 tsp. cinnamon. 
  • Cook uncovered until it reaches a boil, then cover and reduce heat to simmer. Cook for 15 minutes, until the water has been fully absorbed. 
  • Turn off heat, stir in raisins, peanut butter, remaining cinnamon, and agave nectar. Stir well for a couple of minutes to evenly distribute. 
  • Serve hot, with extra raisins and cinnamon sprinkled on top. 
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Comments 3

  1. Deena Kakaya

    Zucchini in the morning is a very clever idea, what a way to start the day. I particularly like your zucchini version x

    15 February, 2014
  2. Deena Kakaya

    Sorry I meant quinoa in the morning is a clever idea! Xx

    15 February, 2014
  3. Jamie Claire

    Thank you very much! We love that savory quinoa in the morning – so much flavor. Appreciate it!

    17 February, 2014

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