I had posted teriyaki red quinoa earlier, this is another interesting red quinoa recipe. This Red quinoa breakfast bowl is interesting and quite a simple, delicious way to include protein in your diet, especially if you are a vegetarian. A power packed breakfast bowl will keep you full/satisfied for a very long time. and I vouch for that.
I have been experimenting a lot in my kitchen with organic seeds and grains from Truefarms, Which definitely is making my life healthier. My energy levels have increased and I have not been munching on any junk food, during the day. Especially, when I have quinoa for breakfast, I don’t feel hungry for a long time. And the best part, the arrow of my weighing scale is started to move towards the left side. This is happiness….
Do you know, of all the whole grains, quinoa has the highest protein content?
Quinoa provides all nine essential amino acids, making it a complete protein. It is gluten-free and cholesterol-free wholesome food.
It’s important to know how to cook quinoa:
Quinoa has a naturally bitter coating called saponin that keeps insects away without having to use pesticides. The saponin is easily removed by rinsing quinoa with water before consuming.
Although most packaged quinoas have the saponin already removed, it is never a bad idea to give it an extra rinse. Before you boil the quinoa, rinse it in a fine-mesh strainer under running cool water to remove the bitter outer coating (saponin).
Quinoa is very easy to cook. You can prepare quinoa much like the way you would prepare rice. Cover it with water or vegetable broth and simmer it over medium heat until soft, about 15 minutes, giving it a couple quick stirs.
The ratio of water to seeds is easy to remember: Use one and a half part liquid to one part quinoa. One cup of dry quinoa ultimately yields into almost 3 cups of cooked quinoa.
You know that the quinoa is cooked when the seed is translucent and the germ is partially detached (it will look like a little feather or spiral).
When all the water is absorbed remove the pot from heat. Let sit covered for 5 minutes to finish steaming.
It is important to Fluff cooked quinoa with a fork.
I have also used daliya in this recipe along with red quinoa, it helps in improving the texture and kids like it too.
There are a whole lot of vegetables being used in this recipes. I had peas, carrots, baby corn, spring onion and cherry tomatoes along with some rocket leaves in my fridge. Honestly, I didn’t make it fancy and cooked with what I had in hand.
There is this tomato sauce, I made it little spicy for this recipe.
We mix quinoa, daliya and sautéed vegetables with the tomato sauce and serve it with fresh green rocket leaves.
Yoghurt is another important component in this recipe, use greek yoghurt or regular homemade yoghurt can also work, you just need to make it thick, by hanging in a muslin cloth for about 2 hours or so.
As its totally an invention, I first served a dollop of thick creamy yoghurt on the top of prepared quinoa, later I realised that if I mix the yoghurt with prepared quinoa and serve it cold, the result is more yum. Serve it like a salad with fresh leafy veggies and it’s a win-win dish.
You might like to go with the vegetable you have in your fridge, but don’t skip on cherry tomatoes. They add in a lot of depts, in terms of flavours and texture to this breakfast quinoa bowl.
2 cups of boiled red quinoa
1 cup of boiled daliya
1 tablespoon of oil
1 tablespoon of chopped garlic
1 tablespoon of chopped ginger
3 to 4 spring onions sliced
1/4th cup of blanched green peas
1/4th cup chopped blanched carrots
1/4th cup of baby corn
1/2 cup of chopped red and yellow bell peppers
1/2 a cup of chopped fresh coriander
Salt and pepper to taste
For tomato sauce
1 teaspoon of olive oil
1 small onion minced
2 cloves garlic minced
2 cups of chopped tomatoes
1/2 cup of tomato puree
2 tablespoons of chopped fresh basil
1 tablespoon of schezwan sauce
crushed red pepper flakes less for a less spicy flavour
Salt and pepper to taste
Cherry tomatoes cut into halves
Salad leaves of your choice
In a pan add oil and saute garlic, ginger, spring onions over a medium flame. As the onions start to get translucent add the rest of the vegetables (leaving bell peppers) along with salt and pepper and cook for 5 to 7 minutes.
Then add the bell peppers and saute for another 2 minutes and turn off the flame. Once the mix cools down add chopped coriander and mix well.
For the tomato sauce
In a large skillet, heat the oil over a medium-high flame, add the onion and garlic and sauté for 3 minutes. Reduce the heat to medium and add the diced tomatoes, tomato puree, herbs, red pepper flakes, schezwan sauce, salt and pepper. Simmer until reduced slightly, about 15 minutes.
Once reduced, use an immersion blender (or regular blender) to break up the chunks of diced tomatoes, if any left, but without making the consistency overly smooth.
Season the sauce with more salt to taste, if needed.
The sauce can be made 1 day ahead. Cool, then cover and refrigerate.
In a large bowl add boiled red quinoa, boiled daliya, prepared vegetables and prepared tomato sauce and mix well. Add cherry tomatoes and mix well. Add hung yoghurt and mix all with the tender hands.
Serve cold on a bed of green leafy salad and have a hearty filling breakfast before you go to work.