Ingredients
- 1 cup cooked quinoa (1/3 cup dry quinoa + 2/3 cup water)
- Drizzle of oil
- 1 Tbsp chopped onion
- ½ cup sliced mushrooms
- 1 cup fresh spinach
- ¼ cup cherry tomatoes, halved
- 3 SUNSWEET® prunes, diced
- Squeeze of lemon juice
- Pinch of garlic powder
- Pinch of salt
Optional Toppings:
- 1 egg, poached or fried
- ¼ avocado, sliced
Instructions
- Cook quinoa according to package directions (or see instructions below).
- Heat oil in a pan over medium heat. Add onion and mushrooms, seasoning to taste with salt. Cover and allow mushrooms to reduce for 3-5 minutes.
- Once reduced, add spinach, cooked quinoa, and tomatoes and stir to combine. Cover and cook 3-4 minutes, until spinach wilts and everything is warmed through.
- Add prunes, lemon juice, garlic powder, and salt and mix until integrated.
- Serve savory quinoa with a fried or poached egg, sliced avocado, or whatever you like!
- Yields 1 breakfast quinoa bowl.
Tip to cook quinoa:
Rinse quinoa in a fine mesh sieve with cold water. (Optional, but this can help remove any bitterness and make your quinoa taste nuttier.) Add quinoa to a pot over medium-high heat and toast for 2 minutes, until fragrant. Stir regularly so it doesn’t burn! Add water, turn up the heat, and bring to a rolling boil. Reduce the heat, cover, and simmer until all liquid has evaporated (~15 minutes). Let cooked quinoa stand for 5 minutes, then fluff with a fork and season to taste.
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