Start your morning with quick-fix Quinoa and Fruit Breakfast Bowls topped with your choice of fresh fruit, chopped nuts, toasted coconut and more.
Breakfast is often the most rushed meal of the day, but now it just got a whole lot faster and more filling thanks to Quinoa and Fruit Breakfast Bowls. This hearty morning meal stars nutrient-packed quinoa, which can be cooked up to three days in advance and stored in the fridge for a quick and easy breakfast alternative to cereal and oatmeal.
Once the hull is visible on the quinoa, you know it’s cooked to puffed perfection. At this point, it can be wrapped securely in plastic wrap and stored in the fridge, or you can continue on to breakfast bowl glory.
And this is when the customization kicks in. While the original recipe calls for stirring in apple juice and topping the quinoa with a dollop of jam, I’ve opted to skip the sugar-packed juice and jam, swirl in a scoop of peanut butter and top it all off with added crunch, courtesy of some toasted coconut.
To toast flaked coconut, simply spread it in an even layer on a parchment paper-lined baking sheet then bake it at 350ºF for 5 to 7 minutes, tossing it as it browns. The coconut will toast quickly, so it’s important to mix it while it bakes to ensure an even, golden brown color.
Add some chopped nuts and a drizzle of honey or agave nectar to your bowl, and breakfast just went from blah to brilliant!
- Kelly Senyei, Just a Taste
Chung-Ah Rhee is a New York native who transplanted herself to sunny California a decade ago for school and hasn’t left. She shares her love of cooking with her readers on her food blog, Damn Delicious, where she takes simple, fresh ingredients and transforms them into sophisticated and elegant meals. When she’s not cooking or taking food photography, she enjoys spending her time running by the beach and scoping out the best restaurants in each city that she visits.
Hi everyone! I am so incredibly honored to be guest posting here for BHG blog, Delish Dish. Ever since I began to cook during my college years, I have been collecting Better Homes and Gardens magazines for their amazing fail-proof recipes, and this quick and easy Greek Quinoa and Avocado Salad is no exception.
I’ve recently fallen in love with Greek cuisine so I’m a bit obsessed with anything Greek-inspired. It may be attributed to the fact that I didn’t really get to try many Greek foods as a kid. Growing up in a very traditional Korean household, we were a bit restricted to a Korean diet. So when I saw this recipe, I knew it was an instant win in my book.
Now this recipe is a great place to start for a Greek inspired salad, loaded with protein-packed superfood quinoa, crisp cucumbers, cherry tomatoes, and crumbled feta, all soaked up in lemony, tangy goodness. I did swap out the spinach for baby kale greens, and added a generous scoop of pine nuts for that extra crunchiness. I always need a bit of a bite in my foods.
I also loved as to how easily this came together. Once the quinoa is cooked through, this Greek Quinoa and Avocado Salad will come together in just minutes, leaving you with bright, crisp flavors that are so perfect during the cooler weather.
Hello, it’s Kate from Cookie and Kate here, with a confession: I love quinoa. Why? It’s full of nutrients and nutty flavor, and it cooks quickly. It’s also gluten free, so I can bring it to a potluck and all can enjoy. I’ll admit that it’s not always a good substitution for rice or pasta, but quinoa’s texture and flavor can complement the right dish. This Greek quinoa salad is a perfect example.
If you haven’t tried quinoa before, I’ll share a few notes. Quinoa is a complete protein and is considered a superfood. Lastly, quinoa is not a grain but rather a “pseudocereal” that is actually more closely related to spinach than wheat! When it comes to cooking quinoa, always rinse quinoa in a fine mesh colander under running water for a few minutes to rinse off the saponin, a bitter substance coating the outside layer.
I loved the bright, fresh flavors in this colorful, healthy salad. It’s a simple vegetarian meal that is sure to satisfy. I made a few substitutions to the recipe based on what I had in my kitchen. I used peppery arugula instead of spinach, the first local cherry tomatoes instead of Roma tomatoes and goat cheese instead of feta. I also mixed a big clove of pressed garlic into the warm quinoa, which lent a lot of flavor. I’ve typed up my version of the recipe below.
Greek Quinoa (my way)
- 1/2 cup uncooked quinoa, rinsed and drained
- 1 cup water
- handful cherry tomatoes, chopped
- several handfuls baby arugula or roughly chopped arugula
- 1/3 cup finely chopped red onion
- 1 to 2 cloves garlic, pressed or minced
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1/2 teaspoon sea salt
- 1 to 2 ripe avocados, pitted, peeled, and sliced
- 1/3 cup crumbled goat cheese (or feta cheese)
1) In a small saucepan, combine quinoa and water. Bring to boiling. Reduce heat; cover and simmer for 15 minutes or until liquid is absorbed. Place quinoa in a medium bowl and mix in the pressed garlic.
2) Add tomato, a handful of arugula, and onion to quinoa; stir to combine. In a small bowl, whisk together lemon juice, olive oil, and salt. Add to quinoa mixture; toss to coat.
3) Place additional arugula leaves on two to four salad plates. Divide quinoa mixture evenly the beds of arugula. Sprinkle each serving with some of the crumbled cheese, and arrange slices of avocado on the side.
Notes: serves 2 as a main course or 4 as a side.
Find BHG’s original recipe for Greek Quinoa.
Alright, so there’s nearly a foot of snow on the ground, but that isn’t stopping me from dreaming about warmer weather ahead, specifically, spring break!
In just a few week’s time folks from all over the country will be shedding their hats and mittens for shorts and flip flops, and flocking towards warmer weather, wherever that may be. Me? I’m heading to Charleston, South Carolina at the end of March with my husband for a week of fun, sun, and what else – lots of southern food!
Anyways, after months of enjoying hearty, homestyle suppers, I’m on the lookout for lighter, yet flavorful meals that will fill me up, but ensure I’ll be able to fit into the tank tops and sun dresses I’ll be packing for my trip, like Honey-Soaked Quinoa Salad with Grapes, and Cashews.
This hearty salad is as flavorful as it is colorful with the additions of crisp grapes, spicy red onion, sweet dried apricots, and creamy cashews, tossed with hearty quinoa, baby spinach, and a zingy, gingery dressing. Quinoa and cashews are high in protein, so this salad filled me right up, but it’d also be great topped with a chicken breast marinated in some of the dressing and then grilled. Either way – you can’t go wrong.
Start by making that gingery dressing I mentioned, which combines fresh ginger with garlic, honey, vinegar, lime juice, and extra virgin olive oil. Pour all the ingredients into a jar with a tight fitting lid then shake to combine.
Next cook up some quinoa then add to a bowl with with dried cashews and dried apricots. Tip: make sure to rinse your quinoa very, very well in a fine mesh sieve under cold running water before cooking, even if the package says “pre-washed”. Quinoa has a naturally bitter coating called saponin which will throw the taste of the dish off if it isn’t properly rinsed off before cooking.
Next add halved red grapes and thinly sliced red onion.
Finally, add vitamin-rich baby spinach on top then toss everything together with half the dressing.
Plate up, then dig in!
Fresh and flavorful, you will absolutely love this light, figure-friendly salad. The mixture of textures and flavors kept my mouth guessing with every bite. Fun, and delicious to eat!