BeginnerMainBreakfastindian
Dairy FreeGluten FreeNut FreeVeganVegetarianDairy-Free
Prep:15 min
Active:25 min
Cook:25 min
Total:40 min
Servings:10
A savory breakfast quinoa bowl with curry spices, sautéed onions, and warming ginger-garlic flavors.
Ingredients
Servings:
10
- 2 teaspoons cumin seeds
- 1 tablespoons butter
- 1 whole onion, chopped
- 1 tablespoons ginger, minced
- 2 tablespoons garlic, minced
- 1 teaspoons salt
- 1 tablespoons chili powder
- ½ teaspoons turmeric powder
- 3 cups dry quinoa, rinsed
- 4 ½ cups water
- 1 teaspoons garam masala
- 3 cups fresh spinach
- 10 whole eggs, hard-boiled
- 1 ½ cups almonds, finely chopped
Instructions
- 1
Melt butter in a large pot over medium heat.
- 2
Add cumin seeds and saute for 1 minute until fragrant.
- 3
Add the onions, stirring occasionally until they are soft, ~5 mins.
- 4
Add ginger & garlic, sauté for ~1 min.
- 5
Add coriander, salt, chili powder, turmeric, garam masala, & quinoa. Add the water and stir well w/ wooden spoon.
- 6
Place lid on Instant Pot and seal. Set Instant Pot to 3 minutes on manual high pressure with a 10 minute natural release.
- 7
After natural release, remove lid and let stand for 5 mins, then stir in spinach.
- 8
Add curry quinoa to bowl or meal prep container, then top with hard-boiled egg and chopped peanuts.
Equipment
- Instant Pot(specialized)
- Large Pot
- Wooden Spoon
Nutrition Facts
Calories285
% Daily Value*
Total Fat16.95g
Saturated Fat3.30g
Trans Fat0.00g
Cholesterol191.96mg
Sodium584.13mg
Total Carbohydrate21.70g
Dietary Fiber3.34g
Total Sugars13.36g
Includes Added Sugars0.00g
Protein12.93g
Vitamin D6%