Savory Herb Quinoa Breakfast Bowl Recipe

Italian cuisine · 479 calories

Savory Herb Quinoa Breakfast Bowl recipe

About this recipe

Start your morning with a wholesome and energizing Savory Herb Quinoa Breakfast Bowl that’s as satisfying as it is nutritious. This Italian-inspired dish combines fluffy quinoa, colorful mixed vegetables, and crispy tofu cubes, all infused with the bold flavors of Italian seasoning and turmeric. The quinoa serves as a fantastic base, providing a dose of complete protein and sustained energy to fuel your day. Tofu adds another layer of plant-based protein, while the vegetables contribute essential vitamins and fiber for digestion. The cooking process is straightforward, taking just 35 minutes from start to finish, making it perfect for busy mornings or meal prep. Whether paired with a cup of tea or enjoyed on its own, this dish is a comforting and hearty breakfast option that doesn’t compromise on taste or nutrition.

Ingredients

  • 500 g Whole Farm Premium Quinoa Seeds
  • - Fresh Tofu
  • - Frozen Mixed Vegetables
  • 500Ml Gaia Extra Virgin Olive Oil (500ml)
  • 100 g Garlic - Single Clove
  • - Onion-250 Gms
  • 35 g Keya Foods Italian Seasoning
  • - Dark Soy Sauce 200Ml
  • 20 g Turmeric Powder
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • - KATDARE BLACK PEPPER POWDER 12GM

Instructions

  1. 1. Rinse the quinoa thoroughly under cold water to remove bitterness and set aside.
  2. 2. Add water to a pot, bring it to a boil, and cook the quinoa for 15 minutes until fluffy.
  3. 3. While quinoa cooks, dice the tofu into small cubes and set aside.
  4. 4. Heat olive oil in a skillet over medium heat and sauté garlic and chopped onion until fragrant.
  5. 5. Add frozen mixed vegetables to the skillet and stir-fry for 5 minutes until tender.
  6. 6. Sprinkle the cooked vegetables with Italian seasoning, turmeric, salt, and pepper, mixing well.
  7. 7. In a separate pan, sear the tofu cubes with dark soy sauce for 4-5 minutes until crispy.
  8. 8. Once quinoa is cooked, drain any excess water and fluff it with a fork.
  9. 9. Combine quinoa with the sautéed vegetables and mix thoroughly in the skillet.
  10. 10. Serve the quinoa mixture in bowls and top with the crispy tofu cubes for added texture.