This recipe for Quinoa Breakfast Hash is the ultimate way to get tons of protein and veggies into your morning routine! After this dish was removed from the menu at one of my favorite breakfast spots, I was forced to make it for myself at home!
It’s really hard to get all your vegetables servings in one day. That’s why it’s even more important to start your day with a serving of veggies. It’s a hard practice to get into but one we all should be working on.
Here are some tips for incorporating them into your everyday breakfast menu:
- Having eggs? add avocado and spinach for a sandwich or make it a spinach and red pepper omelet.
- Breakfast smoothie? Almost all smoothies either have spinach or kale in them or it can be added with little flavor disruption.
- Drinking OJ this morning? Make it a half and half – 1/2 OJ and 1/2 Carrot juice
When I have a little more time in the morning or the foresight to plan ahead, my Quinoa Breakfast Hash is what I make to bulk up on morning veggies.
Overflowing with savory roasted vegetables, seasoned with spices and topped with an egg – it might just keep you full until the afternoon.
Start by roasting some sweet potato and cauliflower. Cook the quinoa while they’re roasting. Later on you’ll add chopped onion and red pepper as well as kale directly to your sauté pan. Experiment with your favorite vegetables and make enough roasted veggies for the week so you can enjoy this quinoa hash every morning!
Tons of veggies, protein packed quinoa, cinnamon and spices, then topped with an egg. A breakfast bowl to keep you full all day!
- 2 sweet potatoes chopped & roasted
- 1 red pepper chopped
- ½ cup dry quinoa cooked
- ½ bunch kale/spinach chopped
- 1 cauliflower chopped & roasted
- 1 sweet onion chopped
- ½ tsp. smoked paprika
- ½ tsp. cumin
- 4 eggs cooked to your preference (optional if vegan or vegetarian)
- a few dashes cinnamon
- olive oil
- parsley cilantro or basil, chopped (optional)
First chop both the sweet potato and cauliflower. Place each on their own rimmed baking sheet in a single layer and toss each liberally with olive oil and sea salt. Roast them at 400° for about 25 minutes or until they are tender and starting to brown.
While the potatoes and cauliflower are roasting, rinse and cook the quinoa.(see notes on cooking quinoa) Set aside.
In a large pan (you'll be adding everything to it), sauté chopped onion in a bit of olive oil until translucent and starting to brown - about 5 minutes. Season with a dash of salt.
Add chopped red pepper and kale or spinach. Season again with a few dashes of salt. Saute until kale wilts a bit and pepper starts to soften -about 3 minutes.(Kale will hold up better if you're making extra for the week)
Add sweet potatoes and cauliflower to the pan.
Toss with spices....cumin, paprika and cinnamon. Sometimes I add a dash of olive oil here as well.
Mix in the cooked quinoa and cook until everything is warm and ready to eat!
Adjust seasonings to taste along with more salt and pepper to taste. I like extra cinnamon!
In a separate pan cook your eggs.
Place a serving of quinoa/veggie mixture into a bowl.
Top with cooked egg. Sprinkle with parsley.
To cook quinoa, first rinse your quinoa. This removes the bitter taste some quinoa has. As a rule of thumb, quinoa cooks in 2x the amount of liquid as the quantity of quinoa. So 1 cup of dry quinoa in 2 cups water or stock. For this recipe, cook 1/2 cup quinoa in 1 cup water. Put quinoa and water(or stock) in a pot, add a pinch of salt, bring to a boil, cover + reduce to low - cook about 15 minutes until you see the rings around the edges of the quinoa pop open. Turn the heat off and let sit for 5 minutes covered. All the water should be absorbed.