In cold weather, we often gravitate to oatmeal as a hot, filling breakfast. As an alternative, next time consider quinoa – a gluten-free, high protein plant food that contain all nine essential amino acids.

As a time saver, I like to use leftover quinoa from last night’s supper. It reheats easily in a few minutes. Dressed with eggs, spinach, tomato and strawberries, it makes for a nutritious start to the day.

Look forward to hearing your thoughts on this delicious dish.

Breakfast Quinoa Bowl (serves 1)

Ingredients:

1 cups cooked quinoa
2 eggs
Tomato – sliced or diced
Spinach – 4 to 5 leaves
4 medium strawberries

Instructions:

1. Heat the cooked Quinoa in a microwavable bowl for 2-3 minutes.
2. Heat a non-stick skillet at medium high heat
3. Spray the skillet with on-stick spray
4. After skillet is hot add eggs
5. Cook to your preference.   For “over easy” turn the eggs over after when the egg white becomes opaque.
6. In a breakfast bowl, spoon in the quinoa
7. Cover with eggs
8. Garnish with spinach, tomato and strawberries