The way to avoid another mundane Monday, aka breakfast monotony, I like to choose one ingredient and dress it up in a few different ways. Quinoa was the star ingredient this week – a few on the sweet side and a few on the savory side. Super simple recipes below!
Sweet quinoa bowls
(each serves 2)
- 1 cup cooked quinoa (1/2 cup per bowl)
- 2 soft boiled eggs (eggs boiled for 6 minutes then transferred to ice water bath to cool before peeling)
- 1 cup sautéed kale and spinach with garlic powder, salt, pepper, and nutritional yeast
- topped with avocado salad (3 avocados mixed with 1/2 diced red onion, 1 cup chopped cucumbers, 1 cup halved diced tomatoes, 1/4 cup chopped basil, 1 tbsp white wine vinegar, 1 tbsp olive oil, salt, pepper, garlic powder)
Savory quinoa bowls
(each serves 2)
- 1 cup cooked quinoa (1/2 cup per bowl)
- 1 carton of yogurt, evenly divided
- berries of choice
- nut butter of choice
