Quinoa

Lazy Bibimbap Quinoa Breakfast Bowl

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I tried my hand at making a Bibimbap Quinoa Breakfast Bowl over the weekend a few things I had lying around, and it turned out to my liking! Bibimbap is a Korean food, usually consisting of seasoned vegetables over rice, and is usually topped with a fried egg and slices of meat (usually beef) and served with a Korean pepper or soy sauce. The best part about these bowls is how easy it is to make them. I used a couple cups of broth for the quinoa, and then I took an assortment of vegetables and put them in a bamboo steamer until they were tender (about 8 or 10 minutes). Then I assembled the platter of quinoa and veggies, topped it with a fried egg and drizzled some Bibimbap sauce. Fortunately I made enough to last me through half the work week! I have a few microwavable bowls that happen to be perfect for this kind of breakfast! I made a Puerh Chai to go along with it tomorrow — I’ll need all of the energy I can get.

The Quinoa Is Strong In This One

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This weekend’s breakfast needed some Asian flair. I was wanting to make a Thai hard boiled egg dish, but opted to poach some eggs instead! Served over some quinoa and fried shallots, and topped with spring onion and a little cilantro. I made a sweet and tangy Thai inspired lime sauce to serve over it. It made for a quinoa bowl I might have to make again in the future! If you ever want to make the sauce yourself just use:

  • 1/4 cup of lime juice
  • 1/4 cup of fish sauce
  • 1/4 cup of water
  • 1/4 cup of brown sugar
  • 2 tsp of cornstarch mixed into a fine paste with water or lime juice

In a small bowl, combine the cornstarch with just enough lime juice or water to make a fine paste (about 1 tablespoon) and set aside. Mix everything else in a small saucepan until well combined and bring to a boil over medium heat. Reduce the heat to medium low, and grab the small glass bowl of cornstarch mixture to give it a quick stir before mixing it into the rest of the sauce. Keep stirring until sauce is thick enough to stay on your mixing spoon without running off.

I’ll have to think of what to use it with next; I still have quite a bit left from breakfast. It would probably taste good on some meats, or maybe mixed in with some hot chili sauce. I bet it would taste really good with some spicy ramen.

Team RED Themed Breakfast

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Today’s science experiment breakfast was a Quinoa Skillet Scramble with some eggs, red quinoa, red bell pepper, grape tomatoes, red onion, red potatoes, red pepper flakes, Parmesan, salt, pepper and Italian Parsley. I also used some chicken broth and balsamic vinegar. I wanted a red themed breakfast, for some reason I pondered the other day what TF2 characters would eat on each team? I collected a bunch of red themed foods for my weekend of decompression.Perhaps one of these weekends I’ll make a BLU team themed breakfast. 😀

I’m thinking RED Scout would eat this dish; it’s just enough gay hipster deliciousness to work.

Now For Something Completely Different

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Every once in awhile I’ll make a savory yogurt type of cold soup that consists of cucumbers, spring onion, walnuts mint and dill. I sometimes make it during the summer, but wanted to have it on top of some quinoa. I made this particular one with plain greek yogurt, half of a grated cucumber and the other half chopped, grape tomatoes, chopped baby spinach with a mix of other salad leaves, chopped green onion, a serrano pepper, chopped pecans (ran out of walnuts), mint, dill, a pinch of salt and some milk to thin out the greek yogurt. It was a refreshing way to start the day, and I have a couple day’s worth for the work week! I don’t know many people that eat yogurt with savory ingredients, and I’m sure if they saw me eating this at work I’d probably get the stink eye.

I Fed My Inner Hipster This Morning

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I wanted to do something healthy this weekend, but didn’t feel like doing any oatmeal. Instead I purchased a bunch of fruits, red and white quinoa, some pralines and caramel cashews and added milk, maple syrup and vanilla. I got the idea from this Taste Of Home Recipe, and I have to say I wasn’t expecting to enjoy it as much as I did; it was kind of like a sweet cereal. I’ve only ever had quinoa in savory salads and entrees, so having some sweetness with these seeds has been quite the pleasant experience! I might have to look into making more quinoa breakfast dishes, both savory and sweet.

Breakfast Quinoa

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Ever have one of those mornings where you just throw everything and the kitchen sink into a pan and make a breakfast? (or any meal time). I came home from work yesterday morning and made some quinoa with some chicken broth, a scrambled egg, Italian spices and seasonings, a tomato, a clove of garlic and an onion. I also grated some Parmesan and sprinkled on some goat cheese I originally intended for something else. It made about two helpings, and I had no shame in eating all of it! I’ve been under-eating for the past week and things finally caught up with me.

Oats n Grains

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Since I indulged myself on caramel with my breakfast I went with ALL OF THE FRUIT!!! plus some maple syrup and brown sugar. This and some toast held me over til lunch, which I actually made today!

I had some kielbasa and peppers with onion and garlic mixed with quinoa. It was so good that I had to have seconds. Should have enough for some after work munch tomorrow too. My stomach is feeling much better, just in time for me to go back to work I guess. :assy:

I have made another attempt to have portable oatmeal for my work adventure tomorrow… This week I’ve decided will mostly be overnight oats in the morning. Aside from Caramel Banana Mach II I’ve also made a cherry vanilla matcha and mexicocoa cherry oatmeals to enjoy!