Health

Quinoa for Breakfast: The Superfood Grain Bowl Recipe That Will Kickstart Your Day

Updated

8 years ago

January 8, 2020

Nope, grain bowls aren’t just an Instagram health trend. A savory breakfast bowl is actually a great way to jump-start the day in a nutritious and health-conscious way. With varying combinations including quinoa, eggs, vegetables, and other superfood ingredients, a loaded grain bowl is the true breakfast of champions. And preparing a breakfast bowl doesn’t have to be an ordeal. In fact, the quinoa can be cooked a day ahead — and you can even dress it lightly with a little sesame oil to keep it from drying out. This makes the quinoa easy to store — just pop it in a sealed container and stick it in the fridge. In addition to being super easy, our quinoa breakfast bowl is the perfect combination of tasty and healthy, offering a wide enough variety of nutrients and fiber. To make our Quinoa Breakfast Bowl, follow the recipe below.

Ingredients

Quinoa Bowl

2 Tbsp. vegetable oil
2 spring onions, thinly sliced, plus extra thinly sliced to serve
1 Tbsp. finely grated ginger
1 garlic clove, finely chopped
1 1/2 cups quinoa
14 oz. hot vegetable stock or hot water
4 eggs, at room temperature
7 oz. cabbage, thinly sliced
1 carrot, cut into julienne
Baby kale, to serve
Tamari nuts and seeds, to serve

Tamari Dressing

2 Tbsp. lemon juice
1 1/2 Tbsp. vegetable oil
1 Tbsp. rice vinegar
1 Tbsp. tamari
2 tsp. sesame oil
1 tsp. shiro (white) miso paste
1 garlic clove, finely chopped

Instructions

Heat oil in a large saucepan over medium-high heat and add spring onion, ginger, and garlic. Season to taste and sauté until tender (3-4 minutes). Add quinoa and stir to coat, then add the hot stock and bring to a boil. Reduce the heat to low-medium, cover with a lid, and cook for 15 minutes without uncovering. Remove from heat and let stand for 5 minutes to steam. Season to taste.
Meanwhile, cook eggs in a large saucepan of gently boiling water (7 minutes for soft yolks). Then drain and refresh the eggs under cold running water. Peel the eggs and halve.
For tamari dressing, whisk together all of the ingredients in a bowl.
To serve, divide quinoa among bowls and top with cabbage, carrot, kale, and egg. Drizzle the bowl with tamari dressing and top with extra spring onion and tamari, nuts, and seeds.

Note: Tamari nuts and seeds are available from select green grocers and delicatessens. Substitute chopped tamari almonds or other roasted nuts, if desired.

This recipe was originally written by Emma Knowles. For more, check out our sister site, Gourmet Traveller.