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!


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.



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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