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.
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 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
- 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.
- 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.