Savory Quinoa Breakfast Bowls with Peppers and Kale
Savory breakfast quinoa with peppers, eggs, and avocado is a lovely way to start the day!
Prep Time15 minutes mins
Cook Time20 minutes mins
Total Time35 minutes mins
Course: Breakfast
Cuisine: American
Servings: 3 Servings
Calories: 432kcal
Author: Julia
For the Quinoa:
- 2 cups vegetable broth see note*
- 1 cup uncooked quinoa
- 1 tablespoon Thrive Algae Oil**
- 1/4 teaspoon ground turmeric
- 2 teaspoons fresh ginger peeled and grated
- Zest of 1 lemon
- 1/2 teaspoon sea salt to taste
- 2 tablespoons nutritional yeast
Toppings:
- 2 tablespoons Thrive Algae Oil**
- 1 small yellow onion sliced
- 1 red bell pepper cut into matchsticks
- 1 green bell pepper cut into matchsticks
- 1 head kale chopped
- 2 eggs Sunnyside up
- 1/2 large avocado sliced
Prepare the Quinoa:
Bring 2 cups of vegetable broth (or water) to a boil. Add the quinoa, algae oil, turmeric, ginger, lemon zest, and sea salt and return to a boil. Reduce the heat, cover, and simmer until most of the liquid evaporates, about 12 to 15 minutes. Fluff quinoa with a fork, cover and allow it to sit another 5 minutes. Add the nutritional yeast and stir well. Taste quinoa for flavor and add sea salt and/or a drizzle of lemon juice to taste.
Prepare the Toppings:
Heat the algae oil in a skillet over medium-high heat. Add the onions and saute, stirring occasionally, until the onions begin to turn translucent, about 3 minutes. Add the peppers and continue sauteeing, stirring frequently, until the vegetables have softened but are still al dente, about 5 to 8 minutes.
Reduce the heat to medium-low and add the chopped kale leaves to the skillet and cover. Cook until kale has wilted, about 2 minutes.
Prepare the breakfast bowls by dividing the quinoa between two bowls, followed by the sauteed onions, peppers, and kale. Top each bowl with 1 to 2 sunnyside up (or fried) eggs, along with a few slices of avocado. Serve and enjoy!
*You can also use water or chicken broth instead of vegetable broth
**Replace the algae oil with avocado oil or olive oil.
Make this a low FODMAP meal by omitting the onion
Serving: 1Serving | Calories: 432kcal | Carbohydrates: 59g | Protein: 15g | Fat: 19g | Fiber: 10g | Sugar: 6g