Hearty Quinoa Egg Breakfast

I had some leftover quinoa from last night’s dinner so I decided to make a quinoa breakfast bowl and threw in some hard boiled egg white pieces for extra protein to keep going till lunchtime. I found out recently that quinoa is a complete protein meaning it is great for vegetarians and vegans since it’s a delicious source of all eight necessary amino acids! Eating quinoa in the morning is like eating a bowl of rice porridge. You can top it with whatever you like – I chose pumpkin seeds, flax seeds, egg whites, and fresh raspberries to get a nice colorful balance of carbohydrates, fiber, healthy fat, and protein! It’s a quick breakfast to throw together if you’re in a hurry – just make sure the quinoa is cooked and you’re good to go. It’s delicious and healthy so why not try it? Enjoy!

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The Recipe

Yields 1 Serving

1/2 cup cooked quinoa

1/2 cup milk (optional if you like your breakfast watery rather than thick)

1 tsp cinnamon powder

1 tbsp flaxseed, ground

2 hard-boiled eggs, yolks removed

20 fresh raspberries or 1/2 cup of your choice of fruit

2 tbsp pumpkin seeds, dried

3 fresh mint leaves, grated (optional)

**Other possible toppings: raisins, dried cranberries, chocolate chips, carob chips, almonds, walnuts, pistachios, cashews, pecans, peanut butter, almond butter, sunflower butter, granola or oatmeal, berries, apples, bananas, peaches, etc.

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Directions

1. Mix all of your ingredients together and enjoy either warm or chilled (I like my quinoa breakfast bowl cold but it’s your preference – also depends on what you choose to put in it).

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