Quinoa Breakfast Bowl


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Quinoa Breakfast Bowl
Since starting to work here at the Co-op, I have been realizing more and more what a great resource our Bulk and Freezer departments are.. Bulk allows you to get just the amount of grain or spice you need, and our frozen veggies allow you to eat sustainable, delicious vegetables, regardless of whether they are out of season. This super easy recipe utilizes bulk items like the cumin and quinoa, paired with some great frozen organic veggies. You can of course use fresh veggies when available, but I was seriously impressed with the peppers and brussel sprouts we stock from Woodstock Farms - in how good they tasted, and how fresh they looked. As a meat eater, I also added some chorizo, but the real flavor is in the stock you use to cook the quinoa in, and toasting the cumin in the oil. Everything else is just icing on the cake!
Cuisine Breakfast
Prep Time 45 minutes
Cook Time 25 minutes
Passive Time 20 minutes
Servings
people
Ingredients
  • 1 cup white quinoa at the Co-Op: Bulk White Quinoa (on sale April 2018)
  • 1 cup tri-colored peppers at the Co-Op: Woodstock Frozen Tri-Colored Peppers (on sale April 2018)
  • 1/2 cup brussell sprouts at the Co-Op: Woodstock Frozen Brussel Sprouts (on sale April 2018)
  • 1 avocado, cubed at the Co-op: find it in Produce
  • 1 small onion, diced at the Co-op: find it in Produce
  • 6 eggs at the Co-op: Pete & Gerry's Eggs (dozen)
  • 1/4 cup jack cheese at the Co-op: Neighborly Farms Jalapeno Jack Cheese
  • 2 tsp ground cumin at the Co-op: find it in Bulk
  • 1 tblsp olive oil at the Co-op: Napa Valley Extra Virgin Olive Oil (on sale April 2018)
  • 2 cups broth (vegetable/chicken/beef etc.) at the Co-op: The Organic Gourmet- 1 cube + 1 cup water =1 cup of broth (on Sale April 2018)
  • salt and pepper to taste
Cuisine Breakfast
Prep Time 45 minutes
Cook Time 25 minutes
Passive Time 20 minutes
Servings
people
Ingredients
  • 1 cup white quinoa at the Co-Op: Bulk White Quinoa (on sale April 2018)
  • 1 cup tri-colored peppers at the Co-Op: Woodstock Frozen Tri-Colored Peppers (on sale April 2018)
  • 1/2 cup brussell sprouts at the Co-Op: Woodstock Frozen Brussel Sprouts (on sale April 2018)
  • 1 avocado, cubed at the Co-op: find it in Produce
  • 1 small onion, diced at the Co-op: find it in Produce
  • 6 eggs at the Co-op: Pete & Gerry's Eggs (dozen)
  • 1/4 cup jack cheese at the Co-op: Neighborly Farms Jalapeno Jack Cheese
  • 2 tsp ground cumin at the Co-op: find it in Bulk
  • 1 tblsp olive oil at the Co-op: Napa Valley Extra Virgin Olive Oil (on sale April 2018)
  • 2 cups broth (vegetable/chicken/beef etc.) at the Co-op: The Organic Gourmet- 1 cube + 1 cup water =1 cup of broth (on Sale April 2018)
  • salt and pepper to taste
Instructions
  1. In a medium pot bring 2 cups of broth to a boil.
  2. When broth boils, add 1 cup of quinoa. Bring to boil, then reduce to a simmer for 20 minutes. (Can be done beforehand.)
  3. While quinoa is cooking, heat some oil in a skillet over medium heat.
  4. Add cumin to oil, toast for 30 seconds.
  5. Add diced onions and cook until they start to become translucent, around 4 minutes.
  6. Add peppers and brussel sprouts, cooking until onions have started to brown.
  7. Break eggs into the veggies, stirring to combine. Cook for 3 minutes, then remove from heat and add shredded cheese.
  8. Add to cooked quinoa, plate in bowls, top with avocado.
  9. Add salt and pepper to taste. Don't forget the hot sauce!
Recipe Notes

If you do not use the Neighborly Farms Jalapeno Jack, you might want to add some more spice or hot sauce, as the jalapeno really adds some subtle, but delicious heat.


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