This breakfast is a healthy, protein packed way to start the day. Every ingredient serves to bring energy and flavor to your day. When I first became a vegetarian, I relied heavily on this dish, eating it almost every day. I never got sick of the dish, I just eventually learned more breakfast recipes. However, to this day, this is still one of my favorite breakfasts.
Ingredients:
- 2 cups prepared quinoa
- 2 eggs
- ¼ cup chickpeas
- ⅛ cup crumbled feta
- 2 tablespoons chopped onion
- ½ red bell pepper, diced
- ¼ cup kidney beans
- 1 carrot, sliced crosswise
- ½ cup broccoli florets
- 2 tablespoons olive oil
- In a medium skillet, heat olive oil over medium low heat. Add onions, carrots, and bell peppers to the skillet, sautee for 4 minutes.
- Add kidney beans, chickpeas, and broccoli to the skillet. Heat for three minutes, then remove skillet from heat. Stir in prepared quinoa, divide vegetable/quinoa mixture in to two serving bowls and set aside.
- In a separate skillet, prepare eggs to desired state. I tend to favor hard fried eggs for this dish.
- Top each bowl of quinoa and vegetables with an egg and feta. Serve warm and enjoy!