When we headed off to college and began to live on our own, one night we were in the mood for oatmeal and a veggie omelet for dinner, and so we had it. We felt like we were breaking all of our Mom’s rules since she would only serve a meal like this at breakfast. Interestingly, now as dietitians, we say, a healthy meal is a healthy meal, no matter what time of day! 🙂 So when we made this quinoa chili, it was warm, satisfying and just the perfect kind of meal you’d want to start your day with, even though you may think of it as lunch or dinner!
(Psst… looking for more healthy recipes? Please feel free to search this site! And here are a few lightened-up ones to try…
Comfort Food Reinvented Apple Pie
Microwave Peanut Butter Chocolate Chip Cookies )
Wake up sunny side up with a smile on your face 🙂 and a satisfied belly full of protein and quality carbs. We always say that nothing starts the day like a hearty, filling breakfast!
On a diet? No problem. Gluten free? Piece of cake. Lactose free? Yep, we’ve got you covered on all of these! And this breakfast is even hearty enough for meat lovers. You can even prepare this the night before and just cook an egg up in the morning and viola! Breakfast is served.
Grab a fork and dig in! 🙂
Breakfast Quinoa Chili
Yield: 1 serving (just double or triple recipe for more servings)
Ingredients:
- 1/2 cup precooked cooked quinoa
- 1/8 cup black beans
- 1/8 kidney beans
- 1/4 cup diced tomatoes
- sprinkle cayenne pepper
- sprinkle paprika
- sprinkle chili powder
- sprinkle onion powder
- 1 egg, served sunny side up (we use Eggland’s Best because they have 25% less saturated fat than other eggs thanks to their all-vegetarian hen feed)
Directions:
- Put all the ingredients, except for the egg, in a stove top pot and simmer for 15-20 minutes.
- Spray a frying pan with oil and crack egg. Cook until desired and serve sunny side up.
Nutritional Information:
1 serving
Calories 248; Fat 7g; Saturated Fat 0g; Carbohydrates 32g; Protein 14g; Cholesterol 185mg; Sodium 395mg; Fiber 8g
- ½ cup precooked cooked quinoa
- ⅛ cup black beans
- ⅛ kidney beans
- ¼ cup diced tomatoes
- sprinkle cayenne pepper
- sprinkle paprika
- sprinkle chili powder
- sprinkle onion powder
- 1 egg, served sunny side up (we use Eggland’s Best because they have 25% less saturated fat than other eggs thanks to their all-vegetarian hen feed)
- Put all the ingredients, except for the egg, in a stove top pot and simmer for 15-20 minutes.
- Spray a frying pan with oil and crack egg. Cook until desired and serve sunny side up.
