Golden Veggie Quinoa Breakfast Bowl Recipe

English cuisine · 581 calories

Golden Veggie Quinoa Breakfast Bowl recipe

About this recipe

Start your day with a burst of color and nutrition with the Golden Veggie Quinoa Breakfast Bowl. This vibrant dish combines fluffy quinoa, sautéed spiced carrots, and crunchy fresh cucumber and radish slices, making it a delightful blend of textures and flavors. Enhanced with a touch of Moroccan spices and a zesty lemon drizzle, this bowl is packed with protein and fiber to keep you energized and satisfied throughout the morning. It’s perfect for a gym-focused meal prep or a comforting breakfast on a lazy weekend. The quinoa is a complete protein source, and the added protein powder boosts your intake to fuel your active lifestyle. With just 35 minutes of prep and cooking, this dish is quick, budget-friendly, and sure to become your go-to breakfast choice in London’s bustling mornings.

Ingredients

  • - Forest Whole Foods Organic White Quinoa
  • 4 Pack Fresh Carrots - Pack Of 4
  • 1 Piece Cucumber 1Pc
  • - Fresh Asian Mooli Radish Daikon Exotic Vegetable
  • 500G Nuzest Smooth Vanilla Clean Lean Protein Powder
  • - Biona Capers In Olive Oil
  • 750 G Top-Op Table Salt Drums
  • 100G Heera Black Pepper Powder 100g
  • - Spice Kitchen Moroccan Spice Tin
  • 250 Ml Trs Lemon Juice 250Ml

Instructions

  1. 1. Rinse the quinoa thoroughly under cold water to remove any bitterness and drain well.
  2. 2. In a medium saucepan, cook the quinoa with 320ml water and a pinch of salt over medium heat until fluffy, about 15 minutes.
  3. 3. Peel and dice the carrots, cucumber, and radish into small bite-sized pieces for the bowl topping.
  4. 4. Heat olive oil in a skillet over medium heat, toss in the diced carrots, and sauté for 5 minutes until slightly tender.
  5. 5. Stir in the Moroccan spice mix and black pepper into the skillet with the carrots, cooking for an additional 2 minutes.
  6. 6. Once the quinoa is cooked, transfer it to a large mixing bowl and let it cool slightly for 2-3 minutes.
  7. 7. Mix the protein powder into the quinoa evenly, ensuring it’s well incorporated without clumps.
  8. 8. Arrange the sautéed carrots, fresh cucumber, and radish on top of the quinoa in two serving bowls.
  9. 9. Drizzle lemon juice over the bowls for a fresh and tangy flavor boost.
  10. 10. Sprinkle a pinch of salt and extra Moroccan spice mix on top, adjusting for taste.