Savory Breakfast Quinoa

Cook quinoa according to package directions (or see instructions below).

Heat oil in a pan over medium heat. Add onion and mushrooms, seasoning to taste with salt. Cover and allow mushrooms to reduce for 3-5 minutes.

Once reduced, add spinach, cooked quinoa, and tomatoes and stir to combine. Cover and cook 3-4 minutes, until spinach wilts and everything is warmed through.

Add prunes, lemon juice, garlic powder, and salt and mix until integrated.

Serve savory quinoa with a fried or poached egg, sliced avocado, or whatever you like!

Yields 1 breakfast quinoa bowl.

To Cook Quinoa:

Rinse quinoa in a fine mesh sieve with cold water. (Optional, but this can help remove any bitterness and make your quinoa taste nuttier.)

Add quinoa to a pot over medium-high heat and toast for 2 minutes, until fragrant. Stir regularly so it doesn’t burn!

Add water, turn up the heat, and bring to a rolling boil.

Reduce the heat, cover, and simmer until all liquid has evaporated (~15 minutes).

Let cooked quinoa stand for 5 minutes, then fluff with a fork and season to taste.