Breakfast Quinoa Bowls
INGREDIENTS
Instructions
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Add Quinoa to a Pot With the Bone Broth. Bring to a Boil Cover Pot and Turn the Heat Down to Low. Simmer for 15 Min. Or Until the Liquid Is Absorbed.
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While the Quinoa Is Cooking, Saute Vegetables of Choice in a Pan With Olive Oil (If Not Already Using Leftover Cooked Vegetables).
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Scramble Eggs With a Splash of Milk of Choice, Salt, and Pepper.
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Pan Fry the Breakfast Sausages in a Pan With Olive Oil
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Divide the Quinoa Into 7 Servings (7 Small Glass Dishes Fill The - Glass Dish Halfway. If There Is More Quinoa Left, Save for Later).
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Divide the Vegetables, Scrambed Eggs, and Breakfast Sausages Among the 7 Serving Dishes.
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Drizzle Each With Olive Oil and Sprinkle With Salt and Pepper.
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Cover Each Dish With a Lid and Store in Fridge for Breakfast (Lunch, or Dinner).
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Mix Before Eating.
Note
- My Favorite Bone Broth Is Kettle & Fire.
- You Can Add as Many Vegetables as You Would Like to the Bowls.
- You Can Add a Fried Egg On Top, Rather Than Scrambled Eggs, if Desired.
- Experiment With Different Sauces. You Could Try Adding Sriracha, Pesto, or Salsa
- You May Need to Drizzle With More Olive Oil Before Eating if the Mixture Seems Dry.
