QUINOA BREAKFAST BOWL

The most important hours of the day are the first ones- and the last ones. I truly believe this. 

Today, we’re talking about the early hours of the day. Meaning: when you wake up & what you do with those first few hours- including what you put in your body FIRST! Remember that your body is NOT a DUMP!

It took me years to learn how to feel focused & energetic first thing in the morning. I used to wake up feeling overwhelmed- and to make it worse, I’d do things that put so much unnecessary pressure on my mind & body. It also took years to build a habit that powered my mornings. What personally worked for me was a combination of exercise and the right foods. And here in Jamaica- cold showers 🙂 It didn’t happen overnight, but it DID happen. And that’s the key take-away here.

So here’s a quinoa bowl that you can cook in 25 minutes. I’ve largely focused on local ingredients & flavours (except for the quinoa)- meaning we’re making this easier for everyone to prep! It’s also oil-free, as I’ve been WSLF as of late**, but you can certainly add oil if you’d like to 🙂

Make it in batches and have it throughout the week- we’re all busy people around here, this should simplify your life!

Breakfastbowl

QUINOA BREAKFAST BOWL

This recipe is outlined in a way so you can maximize your time and work smart in the kitchen. Ideally, this shouldn’t take more than 25 minutes of cooking time. 25 minutes that will cover breakfast for your next few days! 

You’ll need:

  • 3 ripe, ripe plantains (make it 4 if you’re a ripe plantain lover)
  • 2 cups quinoa
  • A few tomatoes
  • Generous handfuls of callaloo
  • Onions (or scallion)
  • Ground turmeric
  • Salt + extra seasonings of your choice! PLEASE GET CREATIVE IF YOU WANT TO!

Material you will need:

  • 1 pot + lid
  • Sieve
  • Baking tray + parchment paper
  • Knife
  • Measuring cups

The process:

MISE-EN-PLACE

  • First things first: set your oven at 400F/200C. Line your baking tray with parchment paper. This is necessary if you are going to cook oil free.
  • Now, dice your tomatoes, chop your onions, chop your callaloo (if not already pre-chopped) and set aside.
  • Make sure you have your turmeric & other seasonings of choice near you as well.
  • Measure 2 cups of quinoa and set aside.

THE ACTUAL COOKING PART

  • Peel the ripe plantain, cut into slices and place slices onto baking tray (lined with parchment paper)- pop in the oven and time for 25 minutes*. Let it do it’s thing!
  • Transfer the quinoa to a fine sieve and rinse it (scrub it gently with your hands in the process). 
  • Place that quinoa in the pot- toast it on high heat for just 1 minute.
  • Now, add the tomatoes, onions, callaloo, a bit of turmeric, salt- whatever else you want.
  • Using the SAME measuring cup you used for the quinoa, measure 4 + 1/4 cup of water.
  • Add those 4 + 1/4 cup of water onto the quinoa. Stir everything, cover with lid and cook on HIGH HEAT.
  • Once you see the water boiling, reduce heat to MEDIUM and cook for exactly 14 minutes.
  • After 14 minutes, turn heat off, remove the lid and let it sit for a bit.
  • At this time, your ripe plantains should be ready… so you can take those out of the oven.
  • Once you’ve taken them out of the oven, flip them gently so they don’t “stick” to the tray. Do this NOW- not later.
  • Fluff your quinoa with a fork, let it sit for 5 minutes.
  • AND YOU ARE DONE! 5 days worth of breakfast in 25 minutes. You can accompany this with some fruits on the side if you’d like 🙂
  • I also like to add a squeeze of lime before eating it- but that’s just me 🙂

Comments:

** WSLF = whole starch, low fat. Meaning I’m avoiding processed fats = oils. I’m just testing this out for a while, until further notice 🙂

* I don’t always wait for the oven to set to the right temperature FYI in certain instances. Now you don’t have to worry about the ripe plantain- it will do its own thing and you can focus on other things.

 

 

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