Parents, you’ve got questions, we’ve got answers.

Or just as likely, we’ve got questions and you’ve got answers.

Challenge: Reinventing Breakfast

Quinoa Breakfast Hash

Vote up!
Share on Facebook Share on Twitter Email this article

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
  • pepper
  • 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)


  1. First chop both the sweet potato and cauliflower.
  2. Place each on their own rimmed baking sheet in a single layer and toss each liberally with olive oil and sea salt.
  3. Roast them at 400° for about 25 minutes or until they are tender and starting to brown.
  4. While the potatoes and cauliflower are roasting, rinse and cook the quinoa.(see notes on cooking quinoa) Set aside.
  5. 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.
  6. Add chopped red pepper and kale or spinach. Season again with a few dashes of salt.
  7. 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)
  8. 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.
  9. Mix in the cooked quinoa and cook until everything is warm and ready to eat!
  10. Adjust seasonings to taste along with more salt and pepper to taste. I like extra cinnamon!
  11. In a separate pan prepare the eggs.
  12. Place a serving of quinoa/veggie mixture into a bowl. Top with cooked egg. Sprinkle with parsley.
  13. Visit for more great recipes!

Recipe Tags


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.

This post comes from the TODAY Food Club community, where anyone can write posts, ask questions and share advice. Learn more and join us!