Savory Quinoa Peruvian Breakfast Bowls Recipes

SAVORY QUINOA PERUVIAN BREAKFAST BOWLS

Savory Quinoa Peruvian Breakfast Bowls image

A Peruvian-inspired savory quinoa breakfast bowl similar to shakshuka... bold flavors, healthy, quick, and easy!

Provided by Tamara

Time 30m

Number Of Ingredients 12

Ingredients

1/2 cup quinoa, thoroughly rinsed
a drizzle of olive or coconut oil
1 medium red onion, vertically sliced
1 cup tiny tomatoes (such as Cherub)
1 teaspoon garlic, minced
1 teaspoon ground cumin
1 tablespon ají amarillo paste
1 tablespoon ají panca
1 tablespoon tomato paste
1 red bell pepper, diced
2 cups broth/stock
eggs, 1 or 2 per serving

Steps:

Sauté the aromatics - Add a drizzle of olive oil to a skillet over medium-high heat. Add the red onion and tomatoes. When the tomatoes begin to burst, add both the ají amarillo and panca pastes, cumin, and garlic. Stir-fry 1-2 minutes until fragrant then add the chopped red bell pepper and tomato paste. Stir to combine.
Add the quinoa and broth - After thoroughly rinsing the quinoa (see Tips), add the quinoa and broth, salt, and a few grinds of pepper. Stir to combine. Cover and reduce to simmer. Cook 15 minutes. While the quinoa cooks, prep garnishes.
Add the eggs - Use a large spoon or spatula to make a well for each egg. Break the eggs into the well. Season with salt and pepper. Replace cover. Simmer another 5-10 minutes until egg whites are opaque and yolks are done as per preference. NOTE: If quinoa looks dry, add a bit more broth or water to finish the eggs.
Serve - Using a big spoon, divide the quinoa and egg mixture between 4 shallow bowls. (Careful with the eggs, especially if they've got soft yolks!). Garnish as desired, and enjoy!

Nutrition Facts : Calories 291 calories, Carbohydrate 20 grams carbohydrates, Fat 16 grams fat, Protein 17 grams protein

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