Quinoa and vegetable breakfast stir-fry

Cereals, bread, grain-based or carbohydrate-based breakfasts never fill me up. I’ll be hungry again half an hour later then get a mid-morning slump. I can also eat a packet of store-bought cereals (ricies, cornflakes, muesli etc) within 2 days. However a proper English breakfast always filled me up and gave me enough energy to keep going snack and coffee-free till lunch time.

So moving to protein, or vegetable based breakfasts made sense and the difference in energy levels very noticeable. I notice a big difference in DD too, and although she still needs a mid-morning fruit snack she is not grazing all morning. We now also easily eat 8 to 10 portions of fruit and vegetables a day.

I love lightly pan-frying or sauteeing fresh in-season vegetables in extra virgin olive oil, maybe adding some bacon then adding a small portion of whole grains. Followed up with a few servings of fruit and we are ready to seize the day.

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Fresh in season vegetables (today that meant zucchini/courgettes, green peppers, mushrooms, garlic)

Bacon (optional, even better if you can buy without added sugar and preservatives)

Whole Quinoa flakes

Extra virgin olive oil

Salt and pepper to taste

Cumin seeds (optional)


Pour a generous amount of olive oil in frying pan, heat to a low temperature.

Chop vegetables and bacon into bite size pieces.

Add mushrooms, bacon, cumin and garlic to pan. Sautee till soft and fragrant.

Add rest of vegetables. Cook on medium heat.

When soft add quinoa flakes. Stir to coat all vegetables. Cook another 2 or 3 minutes.

Salt and pepper to taste.

Serve warm.


DDs approval

Depends on the vegetables used. She loves the mushroom and bacon and likes it served with some wholegrain rye bread wth olive oil.



I haven’t included amounts as it depends on taste, number of servings and how hungry you feel at breakfast time. Stronger tasting vegetables I add half a handful, and softer flavored a small handful.





4 thoughts on “Quinoa and vegetable breakfast stir-fry

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