Monday, July 1, 2013

Breakfast, Lunch & Dinner Quinoa

Breakfast, Lunch & Dinner Quinoa recipe

Ask anyone at my office where I'm going for lunch & they'll usually say one of three places. The first would most likely be Pret A Manger.  I love Pret because they offer fresh food that's satisfying but doesn't make me feel stuffed to the brim after I eat it.  They also offer a lot of organic ingredients which is important to me.  One of my favorite go-to Pret items (besides coffee) is the quinoa pot they have available during breakfast. I could eat it at any time of day - I think it would make a great breakfast, lunch or dinner.  On that note I recreated it for brunch this past weekend.

What's your favorite versatile meal that works for breakfast, lunch or dinner?


  • 1/2 cup quinoa
  • 3/4 cups water
  • 1 tablespoon rice wine vinegar
  • 1 avocado, sliced
  • 2 hard boiled eggs, sliced
  • 1 cup baby arugula
  • 20 cherry tomatoes, sliced
  • salt & pepper
  • extra virgin olive oil for drizzling

Make it!
  1. Add quinoa, water & rice wine vinegar in a small sauce pot. Heat over medium-high heat & bring to a boil.
  2. Reduce to simmer & cover for 12-15 minutes until all of the liquid has been absorbed.
  3. Slice avocado, eggs & tomatoes.
  4. Plate each plate or bowl with half of the quinoa (about a 1/2 cup cooked quinoa) & season with salt & pepper.
  5. Place half the tomatoes on top of each portion of quinoa. Season with salt & pepper.
  6. Pile half the arugula on each portion. Season with salt & pepper (are you noticing a pattern here? good season each layer as you go).
  7. Place avocado on top of each pile of arugula. Season with salt & pepper.
  8. Top with sliced egg. Drizzle with olive oil & one last dash of salt & pepper.
  9. Serve right away or refrigerate until ready to eat.


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