Warm Winter Quinoa Breakfast 

Happy January to you all! I hope your year is off to a great start! I know it can be tough to get back into the swing of healthy eating after the holidays, but we are in this together. I love making dishes that really coincide with the seasons, so for winter I really wanted to make something hearty, comforting, healthy, and of course, delicious. It is no hassle and anyone can cook it due to its simplicity. This quinoa recipe is full of hearty flavors and will be sure to fill you up for hours! 


Servings: 5 | Calories per Serving: 323 {You could certainly split this into 10 servings for 2 people and make the calories even lower!}


↠1 Cup of Quinoa

↠2 Yellow Squash

↠1 Can of Black Beans

↠1 Cup of Corn

↠Half a Pint of Grape Tomatoes

↠1/3 Jar of Banana Pepper Rings

↠5 Large Eggs


↠In a large skillet start to heat one cup of water on medium.

↠Measure out the quinoa and once the water is heated, pour the quinoa into the skillet. 

↠While that simmers on medium low heat, measure out and cut up the additional veggies. Chop the squash into half moon shape, cut the grape tomatoes in half, cut the banana pepper rings to your liking, measure out the corn, and open and drain the can of black beans.

↠Once the veggies are all ready to go, add them to the skillet. 

↠Cook down for about 5 minutes on medium heat.

↠Empty the contents into 5 containers, so you’re all ready to go for your weekly breakfast!

↠In the pan, put in another cup of water and heat on medium for a couple minutes.

↠Break open 5 eggs into the pan. Sprinkle with pepper if you would like. 

↠Let the eggs cook to your desire. I prefer runny yolks, so I cook them on medium for about 5 minutes.

↠When the eggs are done, slide one egg into each container!

↠You’re all set! If you’re cooking this for your family, just put it directly onto plates instead of containers.



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