Breakfast can be a scramble to make, especially if you are very busy in the mornings! I like to make breakfast ahead of time in the form of a casserole, quiche, or bowls….when I can. Enjoy this whole grain make-ahead dish full of plant protein and fiber for a hearty breakfast and satiety. This simple and tasty dish contains quinoa, pesto, sunflower seeds, tomatoes, and avocado. Option to serve under a small bed of mixed greens. I enjoy this breakfast as a cold or hot dish!
Enjoy this as:
-Vegetarian meal with eggs and parmesan cheese
-Vegan meal without eggs and cheese; Add some nutritional yeast
-Add extra protein with chicken or breakfast sausage
-If you don’t like basil or pesto, simply leave out
1 cup dry quinoa, any kind
1 ¾ cup water
3 Tbsp sunflower seeds, unsalted
1 cup cherry or grape tomatoes
½ avocado, sliced
4 whole eggs
2 cups (2.4 oz) mixed greens or arugula, optional
Basil Pesto –
1 cup fresh basil (0.8 – 1 oz)
1 Tbsp lemon juice and zest
1 garlic clove
¼ tsp salt and black pepper
3 Tbsp olive oil
3 Tbsp sliced almonds
1 Tbsp parmesan cheese, optional
1. In a saucepan, add quinoa and water and cook covered for 15 minutes. Once done, take off the heat and let steam (covered) for 5-10 minutes.
2. Make basil pesto in a blender or food processor. Pulse basil, lemon, garlic, salt, and black pepper. Slowly add in olive oil, use more if needed or add water, until blended together. Add in almonds and pulse.
3. Mix together the quinoa and pesto. Add in the sunflower seeds and tomatoes. Season to taste.
4. Serve on a small bed of mixed greens (optional) and top with sliced avocado and eggs.
*If you don’t have a blender or food processor, finely chop all the ingredients in a bowl.
*Eggs can be served any style such as scrambled and mixed in, poached eggs, over easy, etc.
*1 cup dry quinoa = about 3 cups cooked
Nutrition per Serving: 397 calories, 15g protein, 28g carbs, 6g fiber, 25g fat, 4g sat fat, 195mg sodium
Calculated without parmesan cheese (dairy free) and 1 egg per bowl.
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