John Myers
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Quinoa Pan and Breakfast Quinoa
The perfect quinoa pan and breakfast quinoa recipe with a picture and simple step-by-step instructions.
Quinoa pan
- 140 g Quinoa
- 20 g Shallots
- 1 Beefsteak tomatoes big
- 2 tbsp Sun-Dried tomatoes
- 1 Red peppers
- 1 Yellow peppers
- 1 tbsp Chopped leaf parsley
- 2 tbsp Olive oil
- Sea salt, pepper
Breakfast quinoa
- 100 g White quinoa
- 300 ml Almond milk or coconut, oat or spelled milk
- Mint
- 120 g Blueberries
- 2 tbsp Agave syrup, honey or rice syrup agave
- 1 tbsp Chia seeds
- Boil the quinoa in vegetable stock for 10 minutes, pouring off the water if necessary. Quinoa must be half cooked at the end, i.e. slightly swollen. It shouldn’t contain any more water.
- Remove the quinoa from the heat and let it soak for 10 minutes.
- Sauté shallots in olive oil, add vegetables and spices and sauté lightly in the pan. Add quinoa, stir, done!
Preparation: Breakfast quinoa
- Simmer quinoa in almond milk over medium heat like rice pudding for 10 minutes. Then take it off the stove and let it soak for 10 minutes.
- Mix the quinoa, blueberries and the other ingredients until the desired sweetness is achieved. Stir in the coarsely chopped mint, done!
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