MONDAY RECIPE POST - QUINOA BREAKFAST BOWL - VEGAN

I don't have a link for this one.  It's something I came up with for the things I had on hand.  Probably not everyone's cup of tea, but I enjoyed it enough to want to keep it on my blog, to make again sometime.  It's not entirely my own idea as I have looked through many breakfast bowl blog recipes for some time now.  I just added what I wanted as I fetched things out of the fridge, vegetable bin or pantry.

1 cup of uncooked quinoa

2 cups of water (to cook the above)

1 carrot, finely diced

2 slices of yellow onion, finely diced

1 sweet potato, peeled and cut into bite size pieces

1 cup of peas

1 pkg. of Moroccan Tofu Cubes 

Avocado oil cooking spray, or any kind of cooking spray

Drizzle of low-sodium soy sauce

1 tablespoon chili crisp

Prepare and measure all the ingredients.  

Cook quinoa according to package directions.  Mine said to bring 2 cups of water to the boil and add 1 cup of quinoa, stir.  Turn stove top down to a simmer, cover and cook for 12 minutes.  Take off the heat and fluff with a fork, cover again and wait 15 minutes.

Heat frying pan, coat with cooking spray, add carrots and onion.  I steamed my sweet potato separately, and added the peas a few minutes before taking off the heat.  To cut out this step you can probably add both of these to the same frying pan along with the carrots and onions, sautéing until they are all tender, stirring occasionally.  I can't remember the actual minutes but by time the quinoa was ready, so were my vegetables.  

Place the tofu on top of the other veggies in the frying pan.  Stir to combine and continue cooking for a few additional minutes, just long enough to heat through. 

Mix the veggies with the added tofu into the quinoa until well combined.  Then serve in a bowl, adding a drizzle of low-sodium soy sauce, and a tablespoon of chili crisp on the top.

That was it.  A little fusion going on here.  I do this for myself usually when Gregg is out having father-son time.  

If I have written anything that is unclear, please ask in the comments.  

There are enough portions for four to five more meals. I was happy doing a little meal-prep, dividing my portions to eat over the next few days, or freeze if necessary.

This is the tofu I used and was very happy with it. It is easy to crumble.  The tofu was our son's recommendation as he and our daughter-in-law enjoy it occasionally.  (I don't get anything for advertising any products on this blog.  I like to share what I enjoy.)

It would be nice to add a fried or poached egg on the top.

This recipe is very easy to alter and you can use any favorite vegetable.  You can also easily leave things out, like the chili crisp for instance.

You might also prefer to substitute cooked rice or pasta for the quinoa.  

Thanks for stopping by and enjoy your week!