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!