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Amazing 35-Minute Savory Quinoa Breakfast Bowl

Savory Quinoa Breakfast Bowl
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Create a warm and satisfying Savory Quinoa Breakfast Bowl with an Autumnal twist. This recipe balances hearty quinoa with seasonal flavors, making your morning meal special.

Ingredients

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  • 1 cup Quinoa, rinsed
  • 2 cups Vegetable Broth (or water)
  • 1 tablespoon Olive Oil
  • 1 small Shallot, finely chopped
  • 2 cloves Garlic, minced
  • 1 cup Butternut Squash, diced small
  • 1/2 cup chopped Kale or Spinach
  • 1/4 cup cooked Black Beans (rinsed and drained)
  • 1 teaspoon Smoked Paprika
  • 1/2 teaspoon Dried Thyme
  • Salt and Black Pepper to taste
  • 2 large Eggs (optional, for topping)
  • 2 tablespoons toasted Pumpkin Seeds (for garnish)
  • A drizzle of hot sauce (optional)

Instructions

  1. Combine the rinsed quinoa and vegetable broth in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until all liquid is absorbed. Fluff with a fork and set aside.
  2. While the quinoa cooks, heat the olive oil in a skillet over medium heat. Add the shallot and cook until softened, about 3 minutes.
  3. Add the diced butternut squash to the skillet. Cook for 5-7 minutes, stirring occasionally, until the squash starts to become tender.
  4. Stir in the minced garlic, smoked paprika, and dried thyme. Cook for 1 minute until fragrant.
  5. Add the kale or spinach and black beans to the skillet. Cook until the greens wilt, about 2 minutes. Season with salt and pepper.
  6. Gently fold the cooked quinoa into the vegetable mixture until everything is well combined and heated through.
  7. Divide the mixture into serving bowls. If using eggs, cook them to your preference (fried or poached work well) and place one on top of each bowl.
  8. Garnish your Savory Quinoa Breakfast Bowl with toasted pumpkin seeds and a drizzle of hot sauce, if desired. Serve immediately.

Notes

  • Chef Tariq suggests using vegetable broth instead of water for a deeper, more savory base flavor.
  • Amara recommends roasting the butternut squash separately for a sweeter, richer taste; add it after roasting.
  • Leo loves adding a pinch of cumin along with the thyme for an extra layer of warmth.
  • If you are preparing this ahead of time, store the quinoa mixture separately from the eggs and seeds.

Nutrition

Find it online: https://savoryskies.com/savory-quinoa-breakfast-bowl-autumn-twist/