Quinoa, egg and vegetable breakfast


You will need:

 (serves 3-4)

3/4 cup quinoa (any color)

1 1/2-2  cups water

1 tbsp organic “Better Than Bouillon” vegetable base, or 1 vegetable bouillon cubes

7-8 cherry tomatoes, halved

2 medium carrots, julienned

4 slices cucumber per serving

2 eggs per serving

chopped herbs such as chives, scallions, basil, oregano, sage to sprinkle on top

2 tbsp 100% pure olive oil

1-2 tsp apple cider vinegar

Celtic sea salt/fresh ground pepper

1.  Make dressing by whisking olive oil and vinegar together.  Add small amounts of vinegar until it tastes right for you.

2.  Cook quinoa and tomatoes in gently simmering water for 10-15 minutes (covered), add bouillon to the water as it cooks and has absorbed all the water.  Remove from heat and keep covered.

 3.  While quinoa is cooking, bring about two inches of water to a boil in a saucepan.  Add eggs to boiling water and cook for 2-3 minutes each.  Remove using a slotted spoon.

4.  Put 3/4 cup cooked quinoa on small plate or bowl.  Arrange eggs, carrots and cucumber on top, sprinkle with herbs and olive oil dressing.  Season with Celtic sea salt and fresh ground pepper.