So I awoke recently after succumbing to the whims of a raging sweet tooth to find that just like that, it had turned itself off, and that I had a taste for a savory breakfast. Before I became a vegan that would mean I would eat something like grits and eggs. Because I’m focusing on eating ancient grains such as quinoa, spelt and amaranth, I decided to forego grits this time. As for the eggs . . . well, you know.
Anyway, I remembered that I had what seemed like a ton of cooked quinoa in the fridge and also remembered that I saw a few videos on making sweet quinoa recipes for breakfast. I couldn’t really wrap my head around that, because typically when I eat quinoa for breakfast, it’s quinoa flakes, which I flavor to be sweet or savory. The flakes have a fine texture like cream of wheat. I struggled to imagine having the quinoa that I typically eat for dinner, the round grain that tastes like rice, as a sweet breakfast dish, so I didn’t make it this time. I did, however, make this savory quinoa recipe that just popped into my head. While eating it, I decided I could also have this yummy dish for lunch and dinner, and it’s SO easy to make!
Vidalia Onion and Tomato Quinoa Bowl
1 cup cooked quinoa
1/4 cup sweet onions (I use Vidalia onions).
1 sliced plum tomato
1 tablespoon grapeseed oil
1/4 teaspoon sea salt (I use pink Himalayan).
1/2 teaspoon basil
- Spray skillet with nonstick cooking spray. Add grapeseed oil, onions and a pinch of sea salt. Cook until slightly softened.
- Add plum tomato and cook for 1 to 2 minutes.
- Add quinoa, rest of sea salt and basil and cook for 1 to 2 more minutes.
P.S. This makes one hearty serving.
Here are seven health benefits of quinoa by Mind Body Green.
- Quinoa is one of the most protein-rich foods we can eat. …
- Quinoa contains almost twice as much fiber as most other grains. …
- Quinoa contains Iron. …
- Quinoa contains lysine. …
- Quinoa is rich in magnesium. …
- Quinoa is high in Riboflavin (B2). …
- Quinoa has a high content of manganese.