Eggs are one of my go to breakfasts and also a favourite with me and my family. I always find eggs very filling and so tasty. A few years ago I would eat two poached eggs with half an avocado and wilted spinach. I would then finish that off with a banana. Although I love to eat a banana I realise that I tend to eat them everyday. I realise that eating a banana everyday isn’t bad but I do like a variety in my diet.
Therefore I decided to add quinoa and other ingredients instead of the banana. Quinoa is a grain that is gluten free. I cook the quinoa instead of making toast. For those of you that don’t know I am gluten intolerant. So while my husband Howard and son Ted enjoy their toast I always felt a little left out of this party. When I made the quinoa porridge to eat with my eggs I was very full and it was so much better than bread.
Have you ever had a quinoa breakfast and if so what did you think? Let me know in the comments below and please don’t forget to like and follow me.
- Saucepan with lid
- Tablespoon (tbsp)
- Teaspoon (tsp)
- Egg poucher
- Frying pan
- Quinoa x 75g
- Flax seed x 1 – 2 tbsp
- Pumpkin seeds x 1 tbsp
- Oat milk or a milk of your choice x 200mls
- Water x enough to top up with
- Onion x 1/2
- Cumin seeds x 1 tsp
- Spinach x 1 handful
- Oil for the frying pan
- Eggs x 2
- Avocado x 1/2
- Pour the quinoa into the sieve and wash under the tap twice.
- Now put the quinoa into the saucepan.
- Add in the flax seed and pumpkin seeds.
- Next pour over the oat milk or milk of your choice.
- Pour in the water.
- There needs to be enough so that when you put in your middle finger into the quinoa in the pan the liquid will cover your finger up to the first crease.
- Put the lid on the saucepan and leave to soak overnight, if you have the time.
- If not or if it’s the morning, turn the hob on to a high heat.
- Bring the quinoa mix to an almost boiling point and then turn the heat down to a low heat.
- Leave the quinoa to simmer until all the water disappears.
- It should take around 15 – 20 minutes.
- At the end of the cooking process, give it a stir to make sure all the water has disappeared.
- Set the millet porridge aside.
- While the porridge is cooking remove the skin and then slice and dice half the onion.
- Put the frying pan onto a high heat and add the oil.
- When the pan is hot add in the cumin seeds.
- Tilt the pan to one side and let the oil run and the cumin seeds run down to the side of the pan.
- Heat the seeds until they start to pop around the pan.
- Put the pan down and add in the onion.
- Fry the onion until it starts to soften.
- Then add in the spinach and fry for a further few minutes.
- If the ingredients start to stick to the pan then add a little bit of water and turn the heat down.
- When the spinach has wilted remove from the heat and add to the quinoa porridge when it’s cooked.
- Also cook the eggs in the egg poacher or you can fry them as well.
- Once the quinoa is cooked add in the onion and spinach mixture and pour into a serving bowl.
- Place the eggs on top and serve and enjoy.
Pouched Eggs on Quinoa Porridge was a huge hit with me. I really enjoyed this breakfast and it’s one I will be eating again. I realise that many people don’t have the luxury of time in the morning. What I like to do is put the quinoa onto a low heat to simmer and then I go and take a shower. After the shower I come down to check on the quinoa. If it’s cooked I remove it but if it needs longer then I leave it and I get dressed. The quinoa stays warm for a long time after I have cooked it. For me this is a brilliant alternative to bread. However you decide to eat this dish, as always, please enjoy. Thank you xxx