Crunchy Brunch Bowl With Quinoa Recipes

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QUINOA BREAKFAST BOWL WITH CRISPY KALE CHIPS



Quinoa Breakfast Bowl with Crispy Kale Chips image

Provided by Tia Mowry

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 13

2 tablespoons olive oil
1 head kale, rinsed, dried, stems discarded and leaves cut into pieces
Sea salt
1 cup red or white quinoa
2 cups water or chicken broth
1/2 cup shredded carrots
2 cloves garlic, chopped
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1 1/2 cups sliced shiitake mushrooms
4 large eggs, cooked sunny-side up or your favorite way, for serving
Hot sauce, for serving, optional
Parmesan shavings, for garnish

Steps:

  • For the crispy kale chips: Preheat the oven to 275 degrees F.
  • Drizzle the olive oil over the kale and massage it into the leaves so that they are completely coated. Place on a baking sheet and sprinkle with sea salt. Bake until crispy, 20 to 30 minutes.
  • For the quinoa breakfast bowl: Add the quinoa and water to a medium saucepot and bring to a boil over medium heat. Add the carrots, garlic and a pinch of salt. Cover, reduce the heat to low and simmer until tender, about 15 minutes.
  • Set a medium saute pan over medium heat and add the olive oil and shiitake mushrooms. Saute until brown on both sides, about 7 minutes. Season with salt and pepper and set aside.
  • To assemble each bowl: Start with 1 cup quinoa, then layer one-quarter of the mushrooms on top. Next, add one of the cooked eggs and a dash of hot sauce if using. Sprinkle with the kale chips and garnish with fresh Parmesan shavings.

23 HEALTHY QUINOA BOWLS



23 Healthy Quinoa Bowls image

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 23

Favorite Quinoa Salad
Chicken Quinoa Burrito Bowls (Meal Prep)
Buffalo Chicken Quinoa Salad with Broccoli
Roasted Blueberry Quinoa Breakfast Bowls
Dark Chocolate Quinoa Breakfast Bowl
Easy Quinoa Chili
Cinnamon Toast Breakfast Quinoa
Maple Pecan Quinoa Breakfast Bowl
Meal Prep Sesame Tofu Quinoa Bowls
Crunchy Thai Peanut u0026amp; Quinoa Salad
Mediterranean Quinoa Salad
Quinoa Black Bean Salad with Mango and Avocado
Greek Quinoa Salad
Korean Quinoa Bibimbap
Green Goddess Quinoa Summer Salad
Quinoa Avocado Salad
Salmon Poke Bowl with Quinoa
Roasted Vegetable Quinoa Bowls
Quinoa Tabbouleh Salad
Quinoa u0026amp; Black Bean Salad
Butternut Squash Cranberry Salad
Sweet Potato Brussels Sprouts Quinoa Bowl
Meal Prep Chipotle Tofu Quinoa Bowls

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a quinoa bowl in 30 minutes or less!

Nutrition Facts :

SAVORY QUINOA BREAKFAST BOWL



Savory Quinoa Breakfast Bowl image

A staple in Bolivian and Peruvian cooking, quinoa is a nutrition powerhouse that can be enjoyed as part of any meal. When you're in the mood for a savory breakfast, make this in less than 30 minutes by topping cooked quinoa with beans, salsa, avocado and pepitas. We like the red variety because it holds its shape during cooking and has the benefit of extra antioxidants. You can make it ahead of time and heat it in the microwave before adding toppings.

Provided by Food Network Kitchen

Time 40m

Yield 1 breakfast bowl

Number Of Ingredients 10

1/3 cup red quinoa, rinsed well
Kosher salt
3 tablespoons 2 percent Greek yogurt
Juice of 1/2 lime
2 tablespoons fresh cilantro leaves, roughly chopped, plus leaves for garnish
3 tablespoons drained and rinsed canned black beans
3 tablespoons salsa
1/4 small avocado, sliced
2 radishes, cut into thin matchsticks
1 tablespoon pepitas (pumpkin seeds)

Steps:

  • Bring 1 cup water, the quinoa and a pinch of salt to a simmer in a small saucepan over medium-high heat. Lower the heat to medium-low, cover and cook until the quinoa is tender and the water is absorbed, 15 to 20 minutes. Remove the saucepan from the heat, and let sit, covered, for at least 5 minutes (the dish can be served warm or at room temperature).
  • Whisk together the yogurt, lime juice, cilantro and a pinch of salt in a small bowl.
  • Put the cooked quinoa in a cereal bowl, and top with the yogurt mixture, beans, salsa, avocados, radishes and pepitas in neat piles or rows. Garnish with cilantro. Then take a photo!

Nutrition Facts : Calories 390, Fat 13 grams, SaturatedFat 2 grams, Cholesterol 5 milligrams, Sodium 690 milligrams, Carbohydrate 56 grams, Fiber 9 grams, Protein 17 grams, Sugar 6 grams

LOADED QUINOA BREAKFAST BOWL



Loaded Quinoa Breakfast Bowl image

After I was diagnosed with multiple sclerosis in 2001, I embarked on a journey to improve my diet and live a healthier lifestyle. I began developing recipes that were not only deliciously satisfying but also anti-inflammatory and highly nutritious. -Chantale Michaud, Guelph, Ontario

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 1 serving.

Number Of Ingredients 13

3/4 cup water, divided
1/4 cup tri-colored quinoa, rinsed
2 tablespoons dried goji berries or dried cranberries
1 small banana
1/4 cup unsweetened almond milk
1 tablespoon maple syrup
1/8 teaspoon ground cinnamon
1/8 teaspoon vanilla extract
1/4 cup fresh or frozen unsweetened blueberries
1 tablespoon chopped walnuts
1 tablespoon slivered almonds
1 tablespoon fresh pumpkin seeds
Additional unsweetened almond milk and maple syrup, optional

Steps:

  • In a small saucepan, bring 1/2 cup water to a boil. Add quinoa. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes. Meanwhile, soak berries in remaining water for 10 minutes; drain. Halve banana crosswise. Slice 1 banana half; mash the other., Remove quinoa from heat; fluff with a fork. Mix in mashed banana, almond milk, maple syrup, cinnamon and vanilla. Transfer to an individual bowl; add blueberries, walnuts, almonds, pumpkin seeds, banana slices and goji berries. If desired, serve with additional almond milk and maple syrup.

Nutrition Facts : Calories 475 calories, Fat 13g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 85mg sodium, Carbohydrate 83g carbohydrate (35g sugars, Fiber 10g fiber), Protein 13g protein.

QUINOA AND BROCCOLI BRUNCH CUPS



Quinoa and Broccoli Brunch Cups image

Eggs and cream mixed with broccoli florets, cooked quinoa, and Cheddar cheese and baked in muffins cups make a perfect brunch offering.

Provided by truRoots(R)

Categories     Trusted Brands: Recipes and Tips     truRoots®

Time 35m

Yield 6

Number Of Ingredients 8

1 tablespoon butter, softened
4 large eggs large eggs
3 tablespoons heavy cream
1 cup cooked truRoots® Accents® Organic Sprouted Quinoa Trio
¾ cup shredded sharp Cheddar cheese
½ cup chopped fresh broccoli florets
2 tablespoons minced green onion
½ teaspoon garlic salt

Steps:

  • Heat oven to 375 degrees F. Coat 6 muffin cups generously with butter.
  • Beat eggs and cream in medium bowl. Stir in quinoa, cheese, broccoli, onion and garlic salt. Divide mixture evenly into prepared muffin cups.
  • Bake 19 to 21 minutes or until golden brown. Let stand 5 minutes before removing from pan.

Nutrition Facts : Calories 263.1 calories, Carbohydrate 19.4 g, Cholesterol 157.4 mg, Fat 15.7 g, Fiber 2.2 g, Protein 12.2 g, SaturatedFat 7.6 g, Sodium 330.6 mg, Sugar 0.5 g

QUINOA BREAKFAST BOWL WITH CRISPY KALE CHIPS



Quinoa Breakfast Bowl With Crispy Kale Chips image

Make and share this Quinoa Breakfast Bowl With Crispy Kale Chips recipe from Food.com.

Provided by Tia Mowry

Categories     Breakfast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

2 tablespoons olive oil
1 head kale, rinsed, dried, stems discarded and leaves cut into pieces
1 head kale, rinsed, dried, stems discarded and leaves cut into pieces
sea salt
1 cup quinoa
2 cups water or 2 cups chicken broth
1/2 cup shredded carrot
2 garlic cloves, chopped
kosher salt & freshly ground black pepper
2 tablespoons olive oil
1 1/2 cups sliced shiitake mushrooms
4 large eggs, cooked
hot sauce, for serving (optional)
parmesan cheese, shavings for garnish

Steps:

  • For the crispy kale chips: Preheat the oven to 275 degrees F.
  • Drizzle the olive oil over the kale and massage it into the leaves so that they are completely coated. Place on a baking sheet and sprinkle with sea salt. Bake until crispy, 20 to 30 minutes.
  • For the quinoa breakfast bowl: Add the quinoa and water to a medium saucepot and bring to a boil over medium heat. Add the carrots, garlic and a pinch of salt. Cover, reduce the heat to low and simmer until tender, about 15 minutes.
  • Set a medium saute pan over medium heat and add the olive oil and shiitake mushrooms. Saute until brown on both sides, about 7 minutes. Season with salt and pepper and set aside.
  • To assemble each bowl: Start with 1 cup quinoa, then layer one-quarter of the mushrooms on top. Next, add one of the cooked eggs and a dash of hot sauce if using. Sprinkle with the kale chips and garnish with fresh Parmesan shavings.

Nutrition Facts : Calories 356, Fat 20.9, SaturatedFat 3.7, Cholesterol 186, Sodium 88.2, Carbohydrate 29.7, Fiber 3.5, Sugar 1, Protein 12.5

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