But now it seems good so today I would like to talk about Quinoa and how incredible it is - it can be used in so many ways in one way I'm getting more is for breakfast. I'm always looking for new and different ways to make breakfast since it's the most important meal of the day and one that I used to skip often.
Now I'm making up a batch of quinoa and keeping it in the fridge to pull out and mix up with vegetables, scrambled eggs or diced meat to make a variety of meals quick.
Today I decided to add my favorite Indian spices to jazz it up a bit and it really turned out good. One I would recommend making often.
Indian Spiced Quinoa Vegetable Breakfast
1 Cup Cooked Quinoa
1 Zucchini, Diced
1/4 Cup Red Onion, Sliced
1/4 Cup Carrots, Shredded
2 Whole Organic Eggs, Beaten
1 Tablespoon Coconut Oil
1 tsp Gram Masala
1/4 tsp Black Mustard Seeds
Himalayan Pink Sea Salt
Cilantro, Chopped for Garnish
In a saute pan melt coconut oil and saute red onions until tender.
Add black mustard seeds and gram masala to bloom in the hot oil. This will bring out the flavors of the spices.
Add diced zucchini and saute 1 minute. Then add shredded carrots and cook an additional 30 seconds.
Remove from pan and place on a plate while cooking the eggs.
Add beaten eggs to saute pan and cook until scrambled.
Add in the cooked quinoa and cooked vegetables and mix to incorporate and heat through.
Garnish with chopped fresh cilantro and season to taste with Himalayan pink sea salt.
Unusual and full of flavor!
Stormy
