Quinoa Breakfast

Ingredients:

·      1 cup dry quinoa – tri-coloured

·      2 cup water

·      1 ¾ cup chopped bell pepper of choice (Anita used green)

·      1 cup chopped other bell pepper of choice (Anita used yellow)

·      1 cup chopped hot pepper (optional for spice/heat) and red pepper

·      2 cups chopped tomato

·      1 cup chopped green tomatoes

·      1 ½ cup chopped onion

Condiments & spices:

·      2 tbs. oil of choice

·      ½ tsp. cumin seeds

·      1 tsp. black pepper

·      ½ tsp. turmeric powder

·      1 tsp. coriander powder

·      1 tsp. red pepper flakes (optional for spice/heat)

·      1 tsp. salt

·      Enough fresh coriander to garnish

Instructions:

1.     Rinse the quinoa and add it to 2 cups of water in a pot. Bring to a boil, then reduce heat and let simmer for approx. 10 minutes until water dries up.

2.     In a large pot, add 2 tbs. oil of choice and heat to medium.

3.     Add cumin seeds to oil and stir until browned.

4.     Add the onions and stir.

5.     After 1 minute add the hot peppers and red peppers and stir.

6.     After 1 minute, add green peppers and stir.

7.     After 1 minute add yellow peppers and stir.

8.     Add all the tomatoes and stir. Cook for 5 minutes.

9.     Once veggie mixture is done, add all the seasonings and stir so all the flavours can combine.

10.  Grab a large bowl, add the quinoa and veggie mixture and stir everything together.

11.  Dish it out and garnish with fresh coriander.

Protein options: fish, chicken, yoghurt, baked tofu