Happy Friday readers! Any fun plans for the upcoming weekend? Whatever you have planned, this quinoa breakfast bowl is sure to fuel you up!
Quinoa has gained popularity in the past few years and it’s no surprise why. This edible seed is high in protein, fiber and antioxidants, and as an added bonus, it is gluten-free. I like to cook up a large batch of quinoa at the beginning of the week and toss it into salads and wraps for lunch as it keeps me fuller longer due to its amazing properties. Why limit yourself to lunch though? Quinoa is great for breakfast and when topped with an egg and fresh salsa, you’ll be sure to add this into your morning recipe rotation. This quick quinoa (bonus points for two q’s?) breakfast is a great way to use up any veggies, cheese or meat in the fridge; there are no limits to your breakfast creation!
Happy weekend adventures!
Suggested Bowl Ingredients
- 1/2 cup cooked quinoa
- 1 egg, cooked over-easy
- Can’t flip that egg yet? Practice makes perfect and the key is to flip with confidence, you’ll get it! In the meantime, a scrambled egg works just as well!
- 1/2 an avocado, sliced
- 2 pieces of cooked bacon, roughly chopped
- Salsa of choice
- I made a quick fresh salsa from diced tomatoes, diced sweet peppers, diced pineapple and a squeeze of lime juice. Adds a nice freshness and crunch!
- Sprinkle of paprika
If you are a fan of quinoa, make sure to try these quinoa patties too!
On Sundays I try to survey what leftover ingredients are in the refrigerator from the week’s recipes and use them up before they spoil. Quinoa patties are the perfect quick dish to accomplish this task.
I cook a batch of quinoa almost every week and use it in my lunch to get some additional protein into my diet. As a bonus, quinoa is also a gluten-free grain! Whenever I have extra quinoa on hand, this is my go to recipe because it is so versatile. Quinoa is a very easy grain to cook (a lot easier than rice which I have decided the only way to get right is to invest in a rice cooker) and has a great flavor on its own. To shorten the cooking time of this recipe, I suggest making the quinoa ahead of time so dinner can be ready in under twenty!
You can add almost any veggie you have on hand when assembling the patties, just make sure to mince or shred whatever you decide to use so that everything is relatively the same size. I had onion and edamame on hand, but shredded zucchini or carrot would be a great addition as well! You can also switch out the cheddar cheese for another cheese that is smooth when melted such as gruyere, gouda, fontina, or brie with the rind removed. Have fun with it and get creative! Just keep the one rule in mind of uniform-sized ingredients so that it all cooks evenly.
These patties are great atop a salad with tomatoes and avocado (as pictured above) or smothered with your favorite hot sauce. As this recipe makes more patties than should be eaten in one sitting, you’ll be happy to know that they reheat well and can be enjoyed for lunch the next day or for a quick protein veggie-packed snack during the week!
So what are you waiting for? Open up that refrigerator and get cooking! Happy Sunday!
- 2 large eggs
- 1 ½ cups cooked white quinoa
- 1 cup cooked and shelled edamame
- 2 garlic cloves, minced
- ¼ cup white onion, minced
- ¼ cup shredded cheddar cheese
- sprinkle of paprika
- olive oil for coating pan
Making the Patties
- beat the eggs in a medium-sized mixing bowl
- add cooked quinoa, edamame, garlic, white onion, cheddar, and paprika to eggs and mix well
- add enough oil to a medium-sized frying pan to coat it, about 2 tbsp, and heat over medium-low heat
- form patties by scooping ⅓ cup of the quinoa mixture and briefly working in hands to create a patty about 3 inches in width
- tip: wet your hands to keep the mixture from sticking to them
- place each patty directly into the heated pan as you form them
- if you try to form them all ahead of time and then place in the pan, they may fall apart upon transfer
- as this recipe makes 6 to 7 patties, you will need to work in two batches
- cook each patty for 4 minutes until slightly browned, flip, and cook for an additional 4 minutes to brown the other side
- place cooked patties on a paper towel lined plate to absorb any residual oil
- grab a fork and enjoy!