MEAL PREP BEET QUINOA BREAKFAST BOWLS
Beet Quinoa Breakfast Bowls come together in under 10 mins and make a healthy and easy gluten free and vegetarian breakfast - great for meal prep or on-the-go!
Provided by Kelly
Categories Breakfast
Time 10m
Number Of Ingredients 11
Steps:
- Heat up quinoa if you prefer. Set aside.
- Heat a medium-sized skillet over medium heat add avocado oil and let it get hot (about 30 seconds). Add kale and sauté for 3-4 minutes, adding in garlic powder and lemon juice halfway through, until cooked through and wilted down.
- While kale cooks, poach the egg - crack an egg into a small bowl and set aside. Fill a medium sized sauce pan with a few inches of water and let it come to a simmer. Add a splash of apple cider vinegar to the water once it simmers. Using a spoon, swirl the water to create a whirlpool and slowly drop the egg into the water. Let it cook for 3 minutes and remove with a slotted spoon.
- Assemble the bowl - add quinoa, cooked kale, sliced beets, poached egg, avocado, and hot sauce.
Nutrition Facts : ServingSize 1 g, Calories 431 kcal, Carbohydrate 55 g, Protein 17 g, Fat 19 g, Fiber 10 g, Sugar 12 g
23 HEALTHY QUINOA BOWLS
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a quinoa bowl in 30 minutes or less!
Nutrition Facts :
MEAL PREP FARRO AND QUINOA VEGGIE BOWLS
At the beginning of the week I like to cook off a big batch of grains, prep and chop my veggies and roast any veggies to use all week long in bowls and salads. It helps me eat healthier without having to think too hard about it. Prepping as much as you can will help this meal, and whatever version you want of it, come together in a breeze.
Provided by Megan Mitchell
Categories main-dish
Time 30m
Yield 10 servings
Number Of Ingredients 20
Steps:
- In a 6-quart saucepan, combine the water, farro, quinoa, bay leaf, the grated zest of 1 lemon and a large pinch of salt. Stir and bring to a boil over medium-high heat. Stir again then cover, reduce the heat to a simmer and cook over medium-low heat for 10 minutes. Bump the heat up to medium and cook, uncovered, until all of the liquid has absorbed and the grains are al dente, 5 to 7 minutes.
- Cover, remove from the heat and let stand for 5 minutes more. Remove and discard the bay leaf and fluff the grains with a fork.
- While the grains cook, prep your veggies, herbs and cut the 2 lemons into 10 wedges. If meal prepping for the week, only cut the amount of avocado you need right away. Refrigerate everything (except the nuts and seeds) in separate airtight containers for up to 3 to 4 days until needed.
- To assemble 1 bowl: Scoop 1/2 cup of the cooked grains into a shallow bowl then top with a few thin avocado slices, some of the cucumber and a handful each of the baby lettuce and carrots. Add a sprinkle of the cashews and sunflower seeds followed by a scoop of hummus. Finish with a sprinkle of herbs, a squeeze of 1 lemon wedge and drizzle of olive oil. Feel free to top the bowl with any of the suggested add-ins or switch-ups.
- After refrigerating the grains, let them come to room temperature before serving. Alternatively, warm them in the microwave, or in a skillet with a little water over low heat until the liquid evaporates.
HOW TO MAKE QUINOA BOWLS
How to make quinoa in two simple steps! Quinoa is great for making healthy quinoa bowls, breakfast recipes and more.
Provided by Alyssa
Categories Breakfast
Time 15m
Number Of Ingredients 7
Steps:
- Add your quinoa and water to a small saucepan. Bring the water to a boil, then reduce to simmer, cover and allow the quinoa to cook for 15 minutes.
- Remove the pan from the heat, remove the lid and fluff the quinoa with a fork. Allow to cool completely before storing for later!
- To assemble your bowls, follow this "loose" formula. Add 1 cup of cooked quinoa into each bowl. Top with your desired veggies of choice, protein, and healthy fat (avocado, nuts, seeds, etc.), and then finish with a dressing!
Nutrition Facts : Calories 305 kcal, Carbohydrate 52 g, Protein 12 g, Fat 6 g, SaturatedFat 1 g, Sodium 74 mg, Fiber 8 g, Sugar 1 g, ServingSize 1 bowl
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