Golden Vegetable And Quinoa Breakfast Bowl Recipe

About this recipe

Start your day on a nourishing note with this Golden Vegetable & Quinoa Breakfast Bowl. Featuring fluffy quinoa, golden sautéed vegetables, and a touch of aromatic Moroccan spices, this dish is a delightful fusion of flavor and nutrition. Packed with 33 grams of plant-based protein and 18 grams of fiber, it delivers sustained energy and supports digestion, making it a perfect choice for busy mornings. The carrots and radish provide a subtle sweetness and crunch, while the fresh cucumber adds a refreshing contrast. Easy to prepare in under 35 minutes, this bowl is ideal for a comforting yet health-conscious breakfast. Perfect for vegetarians, it's also dairy-free and nut-free, ensuring it caters to diverse dietary needs.

Ingredients

• - Forest Whole Foods Organic White Quinoa
• - Biona Capers In Olive Oil
• 4 Pack Fresh Carrots - Pack Of 4
• 1 Piece Cucumber 1Pc
• - Fresh Asian Mooli Radish Daikon Exotic Vegetable
• 50G Black Garlic Cloves, 50G
• - Spice Kitchen Moroccan Spice Tin
• 750 G Top-Op Table Salt Drums
• 100G Heera Black Pepper Powder 100g

Instructions

1. 1. Rinse the quinoa thoroughly under cold water to remove any bitterness.
2. 2. In a medium saucepan, bring 300ml of water to a boil and add the quinoa.
3. 3. Reduce the heat to low, cover, and simmer for 15 minutes until the quinoa is fluffy.
4. 4. While the quinoa cooks, peel and slice the carrots and radish into thin strips.
5. 5. Heat olive oil in a skillet over medium heat and add minced garlic.
6. 6. Sauté the garlic for 1 minute until aromatic, then add the carrots and radish.
7. 7. Sprinkle the vegetables with Moroccan spice mix, salt, and pepper, stirring to coat evenly.
8. 8. Cook the vegetables for 5-7 minutes, stirring occasionally, until they are tender and slightly caramelized.
9. 9. Slice the cucumber into thin rounds while the vegetables are cooking.
10. 10. Fluff the cooked quinoa with a fork and divide it between two bowls.
11. 11. Top each bowl with sautéed vegetables and fresh cucumber slices.
12. 12. Garnish with a pinch of black pepper and serve warm.