It’s a new year! And time for a new you! And a new me, of course. This year I’ve decided to make a few subtle changes to my diet and overall wellness, and I’m excited to share them with you. First, bye bye sugar. I have spurts where I go sugar free, and when I do, I feel AMAZING. But the second I break the seal and give in to my sugar cravings, I spiral. Second, I want to incorporate more protein into my diet. Given that I don’t eat much meat, I’m always looking for alternative protein sources, and I think it’s time I give quinoa a try.
I’ve always overlooked quinoa, because well, I thought it was kind of bland. But quinoa is anything but bland when you pair it appropriately. I’m always one to order a breakfast bowl when I see it on a menu, so today I am making my own! The fun part about creating breakfast bowls is that it allows for my 3 C’s: creativity, customization, and color. And did you know Bob’s Red Mill Quinoa contains 7g of protein per ¼ cup serving! That’s SO much! Bob’s uses a whole grain quinoa, too, given its mild flavor and versatility.
What You Will Need:
1 Cup Bob’s Red Mill Quinoa
1 Cup Spinach (fresh and washed)
½ Avocado
1 Sunny Side Up Egg (if vegan, leave out!!)
Roasted Vegetables (I made broccoli and butternut squash)
What You Will do:
Per the package, bring two cups of water to a boil.
Once boiling, add 1 cup of Quinoa, and seal pot with an airtight lid.
Reduce heat to medium or a simmer, and cook until the quinoa absorbs all of the water. This should take 10-12 minutes.
Let quinoa cool for 15 minutes before serving.
Serve quinoa in a bowl, and add your fillings!
This recipe serves 4 people, or if you’re like myself, you should have half for breakfast and half for lunch or dinner! It is totally filling, and you can make it even more filling by adding more protein and vegetables.
Thank you Bob’s Red Mill for sponsoring this post! Check out more delicious healthy recipes, snag coupons and find stores near you at BobsRedMill.com!
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