Turmeric Quinoa Breakfast Bowls with Peppers and Kale
Julia Mueller of TheRoastedRoot.net
Prep Time: 15 min
Cook Time: 20 min
Ingredients
-
Quinoa
- 2 Cups vegetable broth (see note)
- 1 Cup uncooked quinoa
- 1 Tablespoon Thrive® Culinary Algae Oil
- 1/4 Teaspoon ground turmeric
- 2 Teaspoons fresh ginger peeled and grated
- Zest of 1 lemon
- 1/2 Teaspoon sea salt to taste
- 2 Tablespoons nutritional yeast
-
Toppings
- 3 Tablespoons Thrive® Culinary Algae Oil
- 1 Small yellow onion sliced
- 1 Red bell pepper cut into matchsticks
- 1 Green bell pepper cut into matchsticks
- 1 Head lacinato kale chopped
- 2 Eggs sunny-side up
- 1/2 Large avocado, sliced
Preparation
- Prepare the quinoa: Bring 2 cups of vegetable broth (or water) to a boil. Add the quinoa, algae oil, turmeric, ginger, lemon zest, and sea salt and return to a boil. Reduce the heat, cover, and simmer until most of the liquid evaporates, about 12 to 15 minutes. Fluff quinoa with a fork, cover and allow it to sit another 5 minutes. Add the nutritional yeast and stir well. Taste quinoa for flavor and add sea salt and/or a drizzle of lemon juice to taste.
- Heat the algae oil in a skillet over medium-high heat. Add the onions and saute, stirring occasionally, until the onions begin to turn translucent, about 3 minutes. Add the peppers and continue sauteeing, stirring frequently, until the vegetables have softened but are still al dente, about 5 to 8 minutes.
- Reduce the heat to medium-low and add the chopped kale leaves to the skillet and cover. Cook until kale has wilted, about 2 minutes.
- Prepare the breakfast bowls by dividing the quinoa between two bowls, followed by the sautéed onions, peppers, and kale. Top each bowl with 1 to 2 sunny-side up (or fried) eggs, along with a few slices of avocado. Serve and enjoy!
Additional Notes
- Turn this into a savory breakfast porridge by cooking the quinoa in 3 cups of vegetable broth versus 2 and/or drizzling warm coconut milk over the quinoa just before serving.
- If quinoa doesn’t sit pretty with your digestive system, you can make this recipe using your favorite type of rice (or grain like barley or farro if you aren’t gluten-intolerant).
- You can also use water or chicken broth instead of vegetable broth.
- Looking for a vegan option? Skip the eggs!
