May 5 2015

Beet-Stained Quinoa Breakfast Bowl

by Kathryn Budig

Breakfast of Champions!

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I love smoothies. I think toast is the perfect vehicle for nut butters, honey and jams. I get a little emotional over waffles and clap my hands at the mention of brunch. Breakfast cuisine is always a hit with me, but what about when you want to switch it up? I often stay with my dear friend Michele when I’m in NYC, and she would always prepare quinoa for breakfast.

That’s right—quinoa. Not the porridge kind, just straight up quinoa with some lovely accoutrements like fresh herbs, hard boiled eggs and avocado. It was so simple and so GOOD. It was the perfect way to start the day—a bowl brimming with protein and good fuel to pull us through the day. She was commenting on how her nutritionist wants her consuming regular beet juice, so I told her it was time to make pink quinoa. I poured it into the bowl, and a gorgeous hue with a hint of earthiness was born.

The beauty of this bowl is you can always change it up—hard boiled eggs, soft boiled, kale, chard, multitudes of fresh herbs, add kimchi—the list goes on. Here’s a good recipe to get you started and feeling energized!

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Beet-Stained Quinoa Breakfast Bowl

serves 2

1 cup quinoa, soaked

2 cups water or veggie broth

2 tablespoons extra virgin olive oil

1/4 red beet, juiced

1-2 free range eggs, hard boiled

1/2 avocado, cubed

1 cup kale, julienned

1 tablespoon basil, julienned

2 teaspoons mint leaves, julienned

2 teaspoons hemp seeds

sea salt + fresh cracked black pepper to taste

 

*Clean, chop and de-rib your kale. Place in a bowl with about 1/2 tablespoon of olive oil and massage well. Let sit as you prepare the rest of your dish.

*Place 1-2 (or more if you want to have them for several days) eggs into a pot of cold water. Bring to a boil. Remove from heat and cover for 10 minutes. Run under cool water and remove the outer shell. Cut in half or chop into pieces.

*Soak your quinoa for at least 10 minutes and drain well. Place quinoa and water or broth into a medium pan with a pinch of sea salt and 1/2 tablespoon of olive oil. Bring to a boil, stir well and reduce heat to medium-low. Continue to stir often until the liquid has reduced completely and the seeds have popped into a fluffy consistency. Remove from heat and stir in beet juice. Feel free to add as much or little beet juice as you desire. I tend to use at least 3 tablespoons.

*It’s time to plate! Scoop 1/2-1 cup quinoa into your bowl followed by your massaged kale, fresh herbs, eggs and avocado. Top with hemp seeds and drizzle with the remaining amount of olive oil. Season to taste with salt and pepper. Enjoy!

 

photos and styling: Cynthia Groseclose

 

Screen Shot 2015-09-08 at 2.27.48 PMEnjoy my recipes? Look for way more like this in my new book Aim True (March 2016)available for pre-order HERE.