Loaded Quinoa Breakfast Bowl Food
LOADED QUINOA BREAKFAST BOWL
After I was diagnosed with multiple sclerosis in 2001, I embarked on a journey to improve my diet and live a healthier lifestyle. I began developing recipes that were not only deliciously satisfying but also anti-inflammatory and highly nutritious. -Chantale Michaud, Guelph, Ontario
Provided by Taste of Home
Time 30m
Yield 1 serving.
Number Of Ingredients 13
Steps:
- In a small saucepan, bring 1/2 cup water to a boil. Add quinoa. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes. Meanwhile, soak berries in remaining water for 10 minutes; drain. Halve banana crosswise. Slice 1 banana half; mash the other., Remove quinoa from heat; fluff with a fork. Mix in mashed banana, almond milk, maple syrup, cinnamon and vanilla. Transfer to an individual bowl; add blueberries, walnuts, almonds, pumpkin seeds, banana slices and goji berries. If desired, serve with additional almond milk and maple syrup.
Nutrition Facts : Calories 475 calories, Fat 13g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 85mg sodium, Carbohydrate 83g carbohydrate (35g sugars, Fiber 10g fiber), Protein 13g protein.
SAVORY QUINOA BREAKFAST BOWL
A staple in Bolivian and Peruvian cooking, quinoa is a nutrition powerhouse that can be enjoyed as part of any meal. When you're in the mood for a savory breakfast, make this in less than 30 minutes by topping cooked quinoa with beans, salsa, avocado and pepitas. We like the red variety because it holds its shape during cooking and has the benefit of extra antioxidants. You can make it ahead of time and heat it in the microwave before adding toppings.
Provided by Food Network Kitchen
Time 40m
Yield 1 breakfast bowl
Number Of Ingredients 10
Steps:
- Bring 1 cup water, the quinoa and a pinch of salt to a simmer in a small saucepan over medium-high heat. Lower the heat to medium-low, cover and cook until the quinoa is tender and the water is absorbed, 15 to 20 minutes. Remove the saucepan from the heat, and let sit, covered, for at least 5 minutes (the dish can be served warm or at room temperature).
- Whisk together the yogurt, lime juice, cilantro and a pinch of salt in a small bowl.
- Put the cooked quinoa in a cereal bowl, and top with the yogurt mixture, beans, salsa, avocados, radishes and pepitas in neat piles or rows. Garnish with cilantro. Then take a photo!
Nutrition Facts : Calories 390, Fat 13 grams, SaturatedFat 2 grams, Cholesterol 5 milligrams, Sodium 690 milligrams, Carbohydrate 56 grams, Fiber 9 grams, Protein 17 grams, Sugar 6 grams
LOADED QUINOA COOKIES
Make and share this Loaded Quinoa Cookies recipe from Food.com.
Provided by Punky247
Categories Breakfast
Time 22m
Yield 3 dozen, 36 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees.
- Cook quinoa and set aside to let cool.
- Mix flour, vital wheat gluten, flaxseed meal, oats, salt, baking powder, baking soda in a bowl.
- Beat coconut oil, honey, agave, eggs, vanilla, cinnamon together.
- Then add in the flour mixture, dried cranberries and chocolate chips.
- Spoon dough onto cookie sheet.
- Bake for 10-12 minutes, until golden brown.
Nutrition Facts : Calories 117.6, Fat 5.8, SaturatedFat 3.6, Cholesterol 10.3, Sodium 117.5, Carbohydrate 10.8, Fiber 1.5, Sugar 4.7, Protein 6.7
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