Beef / Pork

Quinoa Veggie Breakfast Bowls takes 15 minutes to prepare.

Quinoa Veggie Breakfast Bowls takes 30 minutes to cook.

Quinoa Veggie Breakfast Bowls makes 4 servings.

The ingredients for Quinoa Veggie Breakfast Bowls are:

2 serving Bacon (Tyson Thick Cut: 2 slices)
1 small Sweet potato, cooked, baked in skin, without salt
.5 cup, chopped Onions, raw
74 gram(s) bell pepper, red, sweet, raw
.5 serving 1 Med. Green Bell Pepper
1 cup, pieces or slices Mushrooms, fresh
2 clove Garlic
1 cup Bob's Red Mill Organic Whole Grain Quinoa (1/4 C dry = 1/2 C)
1 serving Broth, chicken: College Inn, Light & Fat Free, 50% less Sodium, Chicken Broth, 1 cup/serv
4 large Egg, fresh, whole, raw
.5 medium whole (2-3/5" dia) Tomatoes, red, ripe, raw, year round average

Here is how you make Quinoa Veggie Breakfast Bowls:

Cook bacon in large skillet over medium heat until crispy. Remove bacon with a slotted spoon and place on a paper towel to drain. Drain excess fat into bowl to use sparingly - as needed. Reduce heat to medium-low and add sweet potato, onions, peppers, mushrooms and garlic to the skillet, tossing to coat. (Add just enough fat back into pan to coat veggies.) Cover and cook for 5-6 minutes, stirring once or twice, until tender.Add uncooked quinoa to vegetables and stir for 1-2 minutes, allowing it to lightly toast. Pour in stock or water and bring the mixture to a boil. Immediately reduce to a simmer, cover and cook for about 15 minutes until quinoa is cooked through. While quinoa is cooking, prepare eggs as you'd desire. Once cooked, taste and season to your liking. Serve quinoa in bowls topped with tomatoes, eggs and cooked bacon.Serving Size: Makes 4 servingsNumber of Servings: 4Recipe submitted by SparkPeople user GUNNYSUE.

The nutritional information for Quinoa Veggie Breakfast Bowls is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 267.3

• Total Fat: 11.8 g
• Cholesterol: 198.6 mg
• Sodium: 383.3 mg
• Total Carbs: 24.1 g
• Dietary Fiber: 3.4 g
• Protein: 15.7 g