Quinoa Veggie Breakfast Bowl
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1/2 cup Milk, nonfat 1 clove Garlic 1 small Onions, raw 1 sm can of mushrooms 1/2 cup (8 fl oz) Water, tap 1/8 cup Kraft 2% Shredded Cheddar Cheese 1/2 cup Ancient Harvest Quinoa Inca Red, 1/4 cup dry, 3/4 cup cooked 1 Sm.. Green Bell Pepper 1/8 cup Pepper Jack Cheese Shredded 2 Eggs (Naturally Preferred, Cage Free, Grain Fed, Brown) Salt & Pepper to taste
chop onion, green bell pepper and garlic, add a little olive oil to pan, cook onions , pepper and mushrooms about 5 mins, then add garlic, stir then put to side. take 1/2c water, 1/2c milk place in pot. Take you 1/2 c of quiona and rinse, drain rinse again and drain.Add the quinoa to pot bring to boil, reduce to simmer and partly cover for 15 mins, make sure you stir every now and again. Once quinoa is done add veggie mixture and cheese and stir and cover pot. Fry up 2 sunny side eggs. Put quinoa veggie mix in 2 bowls and top with egg.
Serving Size: 2
Serving Size: 2
Nutritional Info Amount Per Serving
- Calories: 291.7
- Total Fat: 13.8 g
- Cholesterol: 243.4 mg
- Sodium: 536.5 mg
- Total Carbs: 22.9 g
- Dietary Fiber: 4.3 g
- Protein: 21.2 g
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