A savory veggie packed breakfast hash! Packed with goodness and so satisfying! Make ahead and have this for any meal of the week!
Quinoa Breakfast Hash
- Yield: 4 servings
- Prep Time: 15 min
- Cooking Time: 25 min
- 2 sweet potatoes, chopped & roasted
- 1 red pepper, chopped
- ½ cup dry quinoa, cooked
- ½ bunch kale/spinach chopped
- 1 cauliflower, chopped & roasted
- 1 sweet onion, chopped
- ½ tsp. smoked paprika
- ½ tsp. cumin
- salt a few dashes cinnamon (*it's key for the flavor!) olive oil parsley, cilantro or basil, chopped (optional)
- olive oil
- parsley, cilantro or basil, chopped (optional)
- 4 eggs, cooked to your preference (optional if vegan or vegetarian)
- First chop both the sweet potato and cauliflower.
- Place each on their own rimmed baking sheet in a single layer and toss each liberally with olive oil and sea salt.
- Roast them at 400° for about 25 minutes or until they are tender and starting to brown.
- While the potatoes and cauliflower are roasting, rinse and cook the quinoa.(see notes on cooking quinoa) Set aside.
- In a large pan (you'll be adding everything to it), sauté chopped onion in a bit of olive oil until translucent and starting to brown - about 5 minutes. Season with a dash of salt.
- Add chopped red pepper and kale or spinach. Season again with a few dashes of salt.
- Saute until kale wilts a bit and pepper starts to soften -about 3 minutes.(Kale will hold up better if you're making extra for the week)
- Add sweet potatoes and cauliflower to the pan. Toss with spices....cumin, paprika and cinnamon. Sometimes I add a dash of olive oil to loosen the mixture.
- Mix in the cooked quinoa and cook until everything is warm and ready to eat!
- Adjust seasonings to taste along with more salt and pepper to taste. I like extra cinnamon!
- In a separate pan prepare the eggs.
- Place a serving of quinoa/veggie mixture into a bowl. Top with cooked egg. Sprinkle with parsley.
- Visit www.oatandsesame.com for more great recipes!
To cook quinoa, first rinse your quinoa. This removes the bitter taste some quinoa has. As a rule of thumb, quinoa cooks in 2x the amount of liquid as the quantity of quinoa. So 1 cup of dry quinoa in 2 cups water or stock. For this recipe, cook ½ cup quinoa in 1 cup water. Put quinoa and water(or stock) in a pot, add a pinch of salt, bring to a boil, reduce to low and let it cook about 15 minutes until you see the rings around the edges of the quinoa pop open. All the water should be absorbed.
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