If you've ever popped along to one of my nutrition talks or cookery demos you'll know that I'm a huge advocate of protein for breakfast. It's the one thing that ensures no 10am food cravings.
Sadly this is somewhat more difficult on a plant-based diet where carbs are the star of the show.
This quinoa & mushroom breakfast bowl utilises vegan ingredients naturally high in protein, all without skimping on that all important flavour. It's the kind of 10 minute recipe that makes a great breakfast or brunch but also keeps well in the fridge.
Ingredients for 2:
180g quinoa (dry weight)
200g exotic mushrooms, sliced, I used a mix of shiitake and oyster mushrooms
200g cherry tomatoes
Leaves from 3 sprigs of thyme
2 cloves of garlic, crushed
1 tbsp of good quality British rapeseed oil
2 tbsp tamari (this is a traditionally brewed soy sauce that is free of gluten but soy sauce also works)
Sea salt and freshly ground black pepper to season
Watercress or pea shoots to garnish
1 avocado, sliced (optional)
To cook the quinoa, rinse twice then add just enough water to cover the grains. Bring to boil and cook on a medium heat until all of the water has evaporated. Fluff with a fork.
While the quinoa is cooking, put a frying pan on a medium heat. Add the rapeseed oil, mushrooms, thyme and garlic and cook for a couple of minutes. Stir in the tomatoes, season well with sea salt and freshly ground black pepper and cook for another couple of minutes.
Add the quinoa, cook for a minute then pour in the tamari. Cook for a couple of minutes to heat through.
Divide the quinoa mix between two bowls. Top with a handful of watercress or pea shoots and half a sliced avocado.