Savory Breakfast Quinoa
Quinoa for Breakfast??
Yes! Don’t knock it until you’ve tried it. When you are craving a savory breakfast and don’t want to have eggs for the 47th time this week, this dish has got you covered.
I based it on upma, a traditional southern Indian breakfast dish, but subbed out the wheat for quinoa to up the nutritional anty, and leave you feeling ready for your day!
I have been looking for ways to up the protein in my breakfast meals and quinoa is a heavy hitter in that department.
This Savory Breakfast Quinoa is filled with spices, vegetables, and satisfaction! Try it and see what you think.
Why is this Recipe Good for Us?
Quinoa:
Quinoa is considered sattvic, meaning it is pure, clean, and promotes clarity of mind. Sattvic foods are recommended for those seeking a balanced and harmonious lifestyle, which is a fundamental principle in Ayurveda.
Quinoa is relatively easy to digest compared to some other grains. Its light and nourishing qualities make it suitable for individuals with varying digestive capacities, supporting optimal digestion and assimilation of nutrients.
Quinoa is unique among grains as it contains all nine essential amino acids, making it a complete protein source. This is particularly beneficial for individuals following vegetarian or plant-based diets.
Sesame OIl:
Sesame oil is used in Ayurvedic cooking to enhance digestion. Its warming nature is thought to stimulate the digestive fire (agni), promoting efficient digestion and absorption of nutrients. Ayurveda often emphasizes the importance of balancing the body's internal temperature.
Sesame oil is considered warming in nature, making it particularly beneficial for individuals with excess Vata or during cold seasons. This warming quality can help improve circulation and alleviate cold-related symptoms.
Sesame oil is rich in nutrients, including vitamin E, which is known for its antioxidant properties. Antioxidants help combat free radicals in the body, contributing to overall health and well-being.
Savory Breakfast Quinoa
Serves 4-6
1 cup quinoa
3-4 tbsp cashews (optional)
3 tbsp sesame oil
1 tsp cumin seeds, whole
1 tsp mustard seeds
½ tsp fennel seeds, whole
½ tsp ground black pepper
⅛-¼ tsp red chili powder (not chili powder for making chili)
¼ tsp asafoetida (hing)
1 ½ tsp ground turmeric
1 medium onion chopped
3-4 curry leaves
1 tsp salt and to taste
2-3 carrots chopped
1 medium potato, or a handful of baby potatoes chopped
1 bell pepper, any colour, chopped
2 cups boiling water or bone broth
1 tsp coconut or other sugar (optional)
Juice from ½ lemon
1 bunch cilantro chopped well (optional)
In a medium skillet (Preferably one that is non-stick and has a lid. I use one that is a bit like a small wok.) toast the quinoa until it begins to brown and smell toasty. Remove to a bowl and wipe the skillet. Next, roast the cashews over a medium flame until they begin to brown. Remove the toasted cashews to a bowl and wipe out any remaining crumbs from your pan.
Heat the oil over medium-high heat and add the cumin, mustard, and fennel seeds. Cook until the mustard seeds begin to pop. Add the black pepper, chili powder, asafoetida, and turmeric and stir well. Cook until fragrant, adding more oil if necessary.
Add the onions, one tsp of salt, and curry leaves to the pan and stir well. Curry leaves will sputter, that’s normal. Cook until the onions begin to soften.
Add carrots, potatoes, and bell pepper. Stir well and cook covered until carrots and potatoes are fork tender. Add the upma to the pan and stir well. Add the water or broth, sugar, and lemon juice and taste for seasoning adding more salt if necessary. Bring to a boil, stirring often, cover and cook until the quinoa begins to thicken and un-spiral, about 15-20 minutes.
Add the cashews and cilantro and stir well. Remove from the heat and allow to sit covered for a few minutes for the flavours to meld. Enjoy by itself, or with a hot cup of chai and good toast!
