Are you tired of boring, bland breakfasts that leave you hungry and unsatisfied? Prepare to revolutionize your morning routine with these Savory Quinoa Breakfast Bowls that pack a powerful nutritional punch! Imagine a vibrant, colorful dish that combines protein-rich quinoa, nutrient-dense kale, and sweet bell peppers, all topped with creamy avocado – this isn't just a meal, it's a morning game-changer that will supercharge your energy and keep you full until lunch.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Healthy
Serves: 2 servings
Ingredients
- 1 cup quinoa
- 2 cups vegetable broth
- 1 bell pepper, diced
- 1 cup kale, chopped
- 1/2 onion, diced
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 avocado, sliced
Instructions
- Rinse the quinoa under cold water in a fine-mesh strainer to remove any bitterness. This step is important for enhancing the flavor of the quinoa.
- In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for about 15 minutes, or until the quinoa is fluffy and has absorbed all the liquid. Remove from heat and let it sit covered for an additional 5 minutes.
- While the quinoa is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and sauté for about 3-4 minutes until it becomes translucent.
- Add the diced bell pepper to the skillet and continue to sauté for another 3-4 minutes until the peppers are tender.
- Stir in the chopped kale and cook for an additional 2-3 minutes, or until the kale has wilted. Season the mixture with salt and pepper to taste.
- Once the quinoa is ready, fluff it with a fork and add it to the skillet with the sautéed vegetables. Mix well to combine all the ingredients.
- To serve, divide the savory quinoa mixture into two bowls. Top each bowl with sliced avocado for added creaminess and healthy fats.
- Enjoy your Savory Quinoa Breakfast Bowls warm, and feel free to add any additional toppings such as hot sauce, nuts, or seeds for extra flavor and texture.
Tips
- Always rinse quinoa thoroughly to remove its natural saponin coating, which can cause a bitter taste. This simple step ensures a clean, nutty flavor.
- Use vegetable broth instead of water for cooking quinoa to add an extra layer of savory depth to your breakfast bowl.
- For maximum nutrient retention, don't overcook your kale. Aim for a bright green, slightly wilted texture that preserves its vitamins and minerals.
- Choose a variety of colorful bell peppers to not only enhance visual appeal but also increase the nutritional diversity of your dish.
- Prep your ingredients in advance to make morning cooking faster and more convenient. You can chop vegetables the night before and store them in the refrigerator.
- Experiment with additional toppings like toasted nuts, seeds, or a sprinkle of nutritional yeast for extra flavor and nutrition.
- If you're meal prepping, these bowls can be stored in the refrigerator for 2-3 days, making them a perfect make-ahead breakfast option.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 40g
Protein: 12g
Fat: 18g
Saturated Fat: 3g
Cholesterol: 0mg
