Breakfast Bowl…

This morning, I woke up with a craving for a healthy Breakfast Bowl. At least I’m craving healthy foods, that’s progress, right! My breakfast bowl is more like a brunch bowl, which will definitely keep you full until the afternoon.

Our weekend mornings often start off slow around here with breakfast sometimes morphing into the lunch hour. By the time we’ve gotten around to it, it’s already noon and we’re starving.  This tasty Breakfast Bowl is loaded with complex carbohydrates, protein, and healthy fats, making it a balanced meal that’s also teeming with antioxidants. Make some for lunch or enjoy it first thing in the morning as a decadent breakfast meal.

One thing I’m going to be bringing to the blog is something I’m calling an instarecipe. These are recipes that I make on the go and post on Instagram. I like to re-make the recipes and often go back and make them again, so this will be an easy way for me – and you!  These posts will be short & sweet! This is one of them!

I’m love finding yummy new ways to stick to a healthy vegetarian diet 5 days a week! Brand new recipes are on the way!

Ali in the Valley


Breakfast Bowl



  1. • 1 cup cooked quinoa

  2. • 1 tablespoon extra-virgin olive oil

  3. • 1 cage-free egg

  4. • 4 white mushrooms (sliced)

  5. • 1/2 small onion (diced)

  6. • Splash of balsamic vinegar (about 1 tablespoon)

  7. • 1/2 teaspoon dried thyme

  8. • 4-5 heirloom cherry tomatoes (halved)

  9. • Ingredients for Pesto or Store Bough Pesto

  10. • 1/4 cup fresh parsley

  11. • 1 clove garlic

  12. • Juice of 1/2 lemon

  13. • 1 1/2 tablespoons extra-virgin olive oil


  1. Prepare quinoa according to package. Add 1/2 cup cooked quinoa to a bowl.

  2. In a medium pan, heat up olive oil on medium-low heat. Crack egg and cook for 2-3 minutes, until whites firm and edges begin to get crisp. Add to quinoa bowl.

  3. In the same pan, add mushrooms and onions (add more olive oil if needed). Cook for about 3-4 minutes until mushrooms get soft and onions are translucent. Add thyme and balsamic vinegar, cooking for an additional minute. Add to bowl.

  4. Add to bowl with quinoa, egg, and mushrooms. Add tomatoes as well.

  5. Make pesto by blending together almonds, parsley, garlic, lemon, and olive oil in a food processor or blender until pesto begins to get smooth, but still contains almond chunks or The pesto is meant to be chunky, but if you want it to be completely smooth, you can blend it until it is smoother. Add to quinoa bowl, and serve immediately.

  6. GLUTEN FREE, VEGETARIAN,

#BreakfastBowl #Glutenfree #Vegetarian

NEVER MISS A POST! JOIN OUR

E-MAIL LIST :

Ali  in  the  Valley

Home  Grown  Cooking. Down  to Earth  Living.

3.png
2.png
1.png
5.png
4.png
6.png

© 2019 Ali In The Valley