QUINOA BREAKFAST BOWL WITH 6-MINUTE EGG RECIPE - COOKING LIGHT
Embrace breakfast’s savory side with this whole-grain bowl. This simple one-dish meal is crowned with a soft-boiled egg; the nutrient-rich yolk creates its own creamy sauce. New research shows that eating eggs with raw vegetables like tomatoes increases your absorption of carotenoids—antioxidants that may protect against heart disease.
Provided by Cooking Light
Total Time 15 minutes
Yield Serves 1 (serving size: 2 cups)
Number Of Ingredients 9
Steps:
- Bring 3 inches of water to a boil in a medium saucepan. Add egg; boil 6 minutes. Plunge egg into ice water; let stand 1 minute. Drain and peel. Heat 1 teaspoon oil in a small skillet over medium. Add garlic; cook 30 seconds. Add kale; cook, stirring often, until softened, 2 to 3 minutes. Combine quinoa, kale, tomatoes, and avocado in a bowl. Drizzle with remaining 1/2 teaspoon oil; season with salt and pepper. Place egg on top; slice egg in half.
Nutrition Facts : Calories 366, CarbohydrateContent 33 g, FatContent 21 g, FiberContent 8 g, ProteinContent 14 g, SaturatedFatContent 4 g, SodiumContent 592 mg, SugarContent 3 g
BREAKFAST QUINOA RECIPE - MARTHA STEWART
Usually served in savory side dishes, quinoa -- a high-protein seed -- also makes a wonderful hot cereal.
Provided by Martha Stewart
Categories Breakfast & Brunch Recipes
Yield Makes 2 cups
Number Of Ingredients 5
Steps:
- Bring milk to a boil in a small saucepan. Add quinoa, and return to a boil. Reduce heat to low, and simmer, covered, until three-quarters of the milk has been absorbed, about 15 minutes.
- Stir in sugar and cinnamon. Cook, covered, until almost all the milk has been absorbed, about 8 minutes. Stir in blueberries, and cook for 30 seconds. Serve with additional milk, sugar, cinnamon, and blueberries.
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