Savory Summer Quinoa Breakfast

by Buffy Owens


A friend recently requested a Quinoa recipe and I instantly thought this super-duper yummy Quinoa Breakfast. In fact, this is my favorite summer breakfast meal. It is simple, and I always feel ready to take on the world after eating it. I hope that you do too!

A Few Quinoa Facts

Quinoa (pronounced KEEN-wah) is actually a species of Chenopodium grown as a crop primarily for its edible seeds. Yum! It is a pseudocereal rather than a true cereal as it is not a grass and its leaves are also eaten as a leaf vegetable.

The Food and Agricultural Organization of the United Nations (FAO) has officially declared that the year 2013 be recognized as "The International Year of the Quinoa." Yay!

Quinoa contains a plethora of<strong> anti-inflammatory phytonutrients:</strong> polysaccharides like arabinans and rhamnogalacturonans; hydroxycinnamic and hydroxybenzoic acids; flavonoids like quercetin and kaempferol; and saponins including molecules derived from oleanic acid, hederagenin and serjanic acid {I dare you to say that list out loud five times really fast.}

For those of us that are slightly glycemic challenged, quinoa is great because it contains 8.14g of protein in every quarter cup of uncooked grain. For a full nutrient analysis click here →

Quinoa Breakfast Recipe

This super simple Quinoa Salad is one of my favorite summer breakfast delights. I typically double the recipe so that I have breakfast for 2-4 days.

Makes: 2-3 Servings

Summer Quinoa Breakfast

Prep time:

Cook time:

  • 2 Cups Dried Quinoa
  • 1 Large Cucumber, chopped
  • 1 Large Tomato, Chopped
  • 1 Lemon, Juiced
  • 1/2 cup Parsley, chopped
  • 1 Avocado, chopped
  • 1/2 Tablespoon Olive Oil.
  • 1/2-1 Tablespoon Toasted Sesame Seeds
  • Salt & Pepper To Taste

  1. Grab yourself a fine-mesh strainer and rinse & rub. That's right, dig your hands right in and play with your food. See quinoa contains Saponins, which are glycosides with distinctive foaming and bitter characteristics. So rinse your quinoa well.
  2. To cook the quinoa, add one part of the grain to two parts liquid in a saucepan. Bring it to a boil, then reduce the heat to simmer, and cover. One cup of quinoa cooked in this method usually takes 15 minutes to prepare and yields around two cups cooked quinoa. You will know that the quinoa is fully cooked because you will notice that the white germ has partially detached, expressing itself as a beautiful blonde-spiraled tail.
  3. Prep your produce while the quinoa is cooking.
  4. Put it all together! I like this salad cold and my veggies raw, so I let the quinoa cool before making the salad. Gently toss all the veggies and the lemon juice with the quinoa. Drizzle with the olive oil and top with Sesame Seeds.
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