Vegetables Quinoa Breakfast Bowl


Quinoa is naturally gluten-free and is one of only a few plant foods that are considered a complete protein, containing all nine essential amino acids. This comes as  a great breakfast or any meal option after a heavy workout.

Macros in 40 gms (Uncooked quinoa) 147 calories

P 5.6
F 2.4
C 25.7


Quinoa – 40 gm
Onion chopped – 1 cup/2 finely chopped
Chopped carrots – 1/2 cup
Olives, mixed greens, chillies-Optional
Bell Pepper chopped – 1 cup
Ghee or coconut oil -10 ml
Cumin seeds – 1/2 tbsp
Salt to taste
Turmeric powder – 1/2 tsp
Chili powder – 1 tbsp
cumin and coriander powder – 1 tsp

  1. I Cook quinoa separately because I like each grain to be separate and not sticky. The ratio I use for boiling-  1 cup of uncooked quinoa to 2 cups of water. Bring quinoa and water to a boil in a medium saucepan. Reduce heat to low, cover and simmer until soft and most of the liquid has been absorbed. It take 10 to 15 minutes approximately. Fluff with a fork. You can pour in some oil if your quinoa sticks together.
  2. Heat up 10 ml ghee in a large pan and cumin seeds to it.
  3. When cumin seeds start to splutter add chopped onions followed by rest of the veggies.
  4. Saute all the vegetables for 3-4 minutes on medium heat while stirring them so they do not burn.
  5. Now add boiled and quinoa to the pan and once again saute these together for 2-3 minutes.
  6. Add salt to taste, red chilli powder and corriander and cumin powder to the pan.
  7. Mix everything nicely and garnish with cilantro  and mint leaves. Squeeze in lime juice if you like.

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