Here is some additional useful information about this recipe to make a super-healthy Quinoa Breakfast Bowl:
One pot. A few cans to open, an onion and a few garlic cloves to chop. The dressing is super mild and not spiced in and of itself, so it easily translates into this morning meal.
As you may already know, quinoa comes in a few different colors (white, red, even black) and I love the red variety for this recipe purely because the color complements the feel of this bowl. If you’re in a huge hurry, you can skip the egg altogether and have the quinoa on its own – it’s still loaded with flavor, packed with protein, and will satisfy you until the lunch hour. I often soft-boil eggs, but love a good runny fried egg if time allows.
I prefer to enjoy this quinoa bowl warm or room temperature. You can also give it a quick reheat in the microwave.
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