Recently I started a herbs course with my new friend Gemini. We are learning about a variety of different herbs over a number of weeks. In week two we learned about Turmeric and the health benefits of the this wonderfully colourful herb. As well as being very brightly coloured it’s packed full of nutrients. In recent years studies show that turmeric has cancer curing properties.
The main active ingredient in this great herb is curcumin. It now shows that this ingredient has anti cancer affect on patients. Turmeric has a very earthy taste that is delicious in savoury dishes. As the quinoa has a nutty flavour it complimented the turmeric really well. The egg made the breakfast moist and the Parma ham gave it crunch. It was a lovely morning meal to help kick start my day.
What is your favourite savoury breakfast? Let me know in the comments below and please don’t forget to like and follow me.
- Frying pan
- Baking tray
- Measuring jug
- Stirring spoon
- Quinoa x 90g
- Turmeric x 2tsps
- Black pepper x 1/4 tsp
- Salt x 1/4 tsp
- Pumpkin seeds x 1 tbsp
- Flaxseed x 1 tbsp
- Sunflower seeds x 1 tbsp
- Fried egg x 1
- Parma ham x 2 rashers
- Avocado x 1/2
- Bone broth or chicken stock x Enough to cover and soak the quinoa overnight plus 2 centimetres above the top of the quinoa.
- The night before making this dish weigh and measure the quinoa.
- Wash the quinoa thoroughly through the colander over the sink.
- Prepare your quinoa by adding the turmeric, black pepper, salt, pumpkin seeds, flaxseeds and sunflower seeds to the bowl.
- Pour over enough bone broth or chicken stock to cover the quinoa mix.
- Put the mix into the fridge.
- The next day preheat the oven to 180°C or gas mark 5 and put the baking tray in.
- Once the oven has preheated add the Parma Ham to the baking tray and cook for 15 – 20 minutes or until it’s crispy.
- Meanwhile put the quinoa mix into the saucepan along with the liquid.
- Pour over more bone broth or chicken stock.
- You will need enough to the quinoa mix and then 2 centimetres about the top of the quinoa in the pan.
- Put the lid on the pan and turn the hob onto high.
- Bring the quinoa to the boil and turn the heat down to a medium temperature.
- Leave the quinoa to simmer for a good 15 – 20 minutes.
- If the liquid is taking to long to absorb turn the heat back up and stir the quinoa.
- Stir until all the liquid absords into the quinoa.
- Set aside.
- If the parma ham is cooked now remove it from the oven and set it aside.
- Now put the frying pan onto a high heat.
- Add oil to the base of the pan and fry the egg.
- Once the egg is cooked plate up and serve.
- Then enjoy.
Savoury Quinoa Turmeric Breakfast Bowl was a brilliant breakfast that helped to start my weekend. Yes I made this dish at the weekend as I don’t have a lot of time during the week. The meal is a ‘meat eater’ breakfast. If you wanted to make this vegetarian is take out the Parma ham and if you wanted to make this vegan remove the egg as well. Then you could mix the avocado into the quinoa. Perhaps add spinach and fresh cherry tomatoes instead. However you decide to eat this dish, as always, please enjoy. Thank you.