Quinoa Veggie Breakfast Bowl

Quinoa Veggie Breakfast Bowl
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Nutritional Info
  • Servings Per Recipe: 2
  • 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

View full nutritional breakdown of Quinoa Veggie Breakfast Bowl calories by ingredient
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Introduction

Gluten Free, a great start to the most important meal of the day Gluten Free, a great start to the most important meal of the day
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

Tips

Be creative use what veggies you have on hand. tomatoes fresh from the garden , add spice with a dash of hot sauce


Directions

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

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