QUINOA BREAKFAST BOWLS ‣‣ 2 make-ahead recipes

QUINOA BREAKFAST BOWLS ‣‣ 2 make-ahead recipes

(gentle guitar music) – Hi guys, welcome back to my channel. If you’re new here, my name is Alyssa. I also want to tell you that we are in fabulous Manhattan Beach, California with these two lovely ladies, Megs and Pegs from Curry Girl’s kitchen. And I actually met them… – In Italy. – In Italy like two years ago.
– Two years? – Two years ago now, we did
mom and daughter trips there, it was absolutely amazing. And we filmed other
videos for our channel, so you’ve probably seen her
but you haven’t met Pegs yet. We are in their beautiful kitchen, like I said, in Manhattan
Beach, California, and today, we are going to show you how to make two delicious
quinoa breakfast recipes. So one of the recipes
is sweet from their blog and the other one is going to be savory so we’ve got something for everybody. And what we love about this and why we wanted to
share it with you guys is that they just use leftover quinoa. So whether you want to make
a big batch on the weekend and have it for breakfast
all throughout the week, or you make a little
bit extra at dinnertime and you have it in the morning, these recipes will take,
like, five minutes. – Super easy.
– They’re so easy. And they’re so good, and it’s nice to have the
sweet and savory option. – And I really love it too,
because if you’re a worker bee and you need something
ready to go in the morning you can have this already
ready to go and out the door. – Yeah, it’s so easy. So we’re going to start
with the savory option first and it involves some pesto,
so we’re going to show you how to make a really
delicious homemade pesto, and we’re also going to top
it with a soft-boiled egg. Now I know not all of you
enjoy eggs or eat eggs so if you wanted to do, we were
talking about a vegan option. – Other options.
– Hemp seeds. – Yes.
– What else did you recommend? – We said you could do
like some scrambled tofu, would be really yummy, you
could even put some edamame or a different bean in
there in the morning. – And quinoa on its own
is already high in protein so you’re pretty much
getting what you need anyway. – Seeds. I love adding
like sunflower seeds with the quinoa is really
tasty, like sunflower seeds? That’d be really good. – All right, so the first
thing we’re going to do is start with our soft-boiled egg. So we just have one egg
here and the recipe, these two recipes just
make one serving each, you could totally
double, triple, whatever, you could meal prep. So what we’re going to do
is just grab our one egg and we’re going to place
it gently in a bowl with, a bowl? A pot with boiling water. – [Pegs] (laughs) Yes. And we’re just going to let that sit. So be gentle, make sure that
you don’t drop it in there because it might crack. And just let it sit while you
prep the rest of the stuff. – And I would cover it if
you’re in a bit of a hurry, so that it just happens– – Or depending if you don’t
like a soft-boiled egg, you want a hard-boiled egg. – That takes longer.
– It takes a little longer, and if you cover it, the
steaming will cook it through. – Yeah.
– Okay. So we’re just going to let
that do its thing over there, and we’re going to move over here and make some homemade pesto. – Yay! – So the base of pesto is fresh basil, which we have, a bunch of fresh basil. And I don’t always measure my pesto, I just kind of throw whatever
amount of basil I have. So we probably have, I don’t
know, two cups of basil here. And then another great thing
that you can do with pesto is you can add greens. We like spinach, you
guys make kale sometimes. – We do it with kale,
we’ve done it with arugula if you like it a little bit spicier. – [Pegs] Cilantro’s my fave. – [Alyssa] Cilantro is like the go-to. – And then we’re going–
– Garlic? – to throw in a garlic clove.
– Yup, yup. – Okay, and then I’m just
going to pulse this real quick. (food processor whirs) – [Alyssa] All right, so
you’ve pulsed it all up and then traditionally
pesto has pine nuts. – Mmm. – I personally love
toasting things beforehand because it gives it a
little bit of flavor, but raw pine nuts are
absolutely delicious. If you don’t have access to pine nuts, they can definitely be
a little bit pricey, you could use walnuts,
almonds, sunflower seeds. – Hemp seeds.
– Hemp seeds. – Pumpkin seeds.
– Pumpkin seeds. You can really use anything. – Anything else. – So it’s like quarter cup-ish? (food processor whirs) So we have the basil, the pine
nuts, and the garlic in there and now since we are doing this dairy-free we’re going to use a
vegan cheese substitute because it traditionally
has Parmesan cheese. – And I found this one.
– Yeah, what is that one? – This is a cashew grated cheese that I actually found online,
haven’t seen it in the store, and it’s a really great product. We shared it with Alyssa.
– Tastes really good. – She really liked it. – It’s like ground-up cashews
with some nutritional yeast and a little bit of spices, but if you can’t find that, you can totally just
use nutritional yeast, I love nutritional yeast. – And honestly I’ve even made it before where I’ve accidentally left
out the nutritional yeast, and if you’re using something
like a cashew or a walnut, it tastes cheesy on its own. – Yeah.
– Oh yeah. (food processor whirs) – Okay, and then we’ll just– – Okay, and then the last thing for pesto is just a drizzle of olive
oil and a pinch of sea salt. It’s honestly so easy and you kind of just go by feel for pesto. I think it honestly just depends on, like, the texture that you like, if
you like it a bit more runny, then add a little bit more oil. (food processor whirs) – Okay.
– Beautiful! – Oh my gosh, and it just smells so good. – It’s so fragrant. We always double or triple, especially when basil’s in season, we make big batches of it
and put it in the freezer, so we’ll get like a non-glass
or BPA-free plastic, cover it, coat the top with
olive oil to preserve it, and freeze it, you can put
it in little ice cube trays so you can have that.
– It’s so good, and just like toss it in your
pot with pasta or whatever? – Exactly.
– Oh my gosh, it’s so good. – It’s amazing. – All right, so… – So we have our pesto, and the
next thing we’re going to do is basically just stir a little bit of our cooked quinoa with our pesto. So I use about a cup, maybe I’ll just measure
it out for you guys so you can see the exact proportions. So we use about a cup of cooked quinoa, and quinoa will last in the fridge for at least four or five days, so you can totally meal prep
this on a Sunday if you wanted. And then, just add it into a little bowl, and then we’ll use some of
our pesto, and what I love, just stirring this together,
it just makes it really vibrant and pretty and it also
just tastes so yummy. So you can just give
it a quick little stir, and then we’re just going to
transfer it into our bowl. You could heat this up if you wanted, I kind of like it cold because it’s going to have a warm
egg on top and it just, I don’t know, it has such
a good little combination of stuff, yeah.
– I love that. – It’s so good. And then we’re also going
to add in some avocado and we kind of mentioned
healthy fats already, healthy fats are so great,
especially with a meal that has a lot of carbohydrates,
adding in the fats is going to make it a lot more satisfying, it’s going to make it more filling, you’re going to end up
feeling more full for longer, and avocado is amazing because
it’s also got the fiber in it so it’s just like, oh,
avocado is the best. – [Pegs] Well, and what I
love about avocado is that not only is it such a
great beneficial fat, but it’s so good for your skin. – Mmm, it is. – Like it’s really good, I make it and I love just lathering
it in our faces. (laughs) – [Alyssa] Have you guys done like, like make a face mask out of– – I have!
– You have to do it yourself! – A do-it-yourself face
mask and a hair mask to help with a dry
scalp, it’s really good. – We’ll link those down
for you guys below. – Yes. – [Alyssa] So once you’ve
got your egg peeled, it’s basically just all
about putting it on top and then digging right in! So just kind of drop
your egg right on top. I love sprinkling it
with a bit of hemp seeds and some pepper. Like we said, hemp seeds are
really high in protein again, so if you aren’t doing the egg, add in some little extra form of protein. (gasps)
And you guys, look how beautiful this. – Stunning.
(Pegs laughs) – And we gotta do the egg poke. – [Pegs] Okay, here it goes. – [Alyssa] Oh yeah, baby! – [Megs] We nailed that. – [Alyssa] Nailed it. (laughter)
So good. So as you can see, this literally
took us like five minutes, and it’s so good, full of
healthy fats, healthy proteins, complex carbohydrates,
so it’s going to keep you nice and full. Okay, so, we’re going to set this aside and move on to the sweet option, which is, of course, all of
these are linked below for you, so if you want to make
these recipes at home, you could find the links
down in the description box. And again, we’re just going to use some regular cooked quinoa. – Yeah, so if you, like Alyssa said, making this big batch ahead of time, now we’re going to take
another cup or two, depending on how many people
you’re making this for. We’re going to do it for one, so we’re going to take
one cooked cup of quinoa, and this one we just cooked it in water and maybe a pinch of salt, so it’s really plain in flavor. I love when you’re making quinoa in bulk, leaving it really plain,
because you can always season it how you like afterwards. – Quinoa’s one of those
ingredients where it, like, takes on any flavor. – Exactly. – So yeah, keeping it plain
is a really great tip. – And then right here I
have canned coconut, milk, and I’ve just put it in here,
I kind of mixed it up a bit. So I’m going to use both, a little bit, about a
tablespoon of the cream, and then some of the milk
to just reheat this in. And I have a small pan
on like medium-low heat, and so put the milk– – [Alyssa] So you’re using? – [Megs] Full-fat coconut milk. – Full-fat coconut milk.
– Yeah. – [Megs] Like we kind of
touched on in the first one. – I have another idea too,
if they didn’t want to use the coconut fat, full-fat,
can we just cook it in coconut water, Meg? – Oh, yeah.
– Totally. You can totally do coconut water. But because we’re going to add
a little honey in here too, you really can just add regular water, and I wouldn’t go ahead
and add in the honey now because we like using a raw
honey, and if you are vegan, you can add a little maple syrup instead. – And there’s also another
great product, you guys, if you’ve never heard of
it, it’s called apple honey. – Oh. – Yeah, it’s really awesome. – What is that?
– It’s from apples? – It’s from apples, it’s made from apples. – Interesting.
– I love that. – You want me to go get it? – Yeah, let’s look at it! I know, I mean, a lot of you guys that watch that channel are
vegan and you don’t eat honey, which is obviously totally
fine, this could be really– – It’s called Bee Free Honee. – Oh! – And it’s wonderful. – Cool, that’s really great. – [Megs] And it has like
the thick consistency. – [Pegs] Oh yeah. – [Megs] Well maybe,
should we that in here? – Totally.
– Sure. – Because I– – Let’s show you guys the texture. – We’ll show you the texture of it, I’ll pour some in into
here so you can see. It’s about like a tablespoon or so, so you can measure it
in your spoon as well. And let’s see. – Oh yeah, wow.
– It’s just like honey! – [Megs] Look at that! – [Alyssa] That is amazing. – [Pegs] I know, I’m so
excited with that product. – [Megs] And I love that it’s from apples because if you want to
add a fruit in here, you could add cut apples in here. – [Alyssa] Mmm, that would
be so good, and cinnamon. – And they’ll heat up as
you’re heating this up. So this looking really good, it’s just like this thick consistency, the chia seeds are starting to get expanded, bigger. And that’s it, we’re going to put it in– – And you could swap, if
you didn’t want to use chia or you don’t have it, you
could use like flaxseed meal – Totally.
– or like seeds or nuts or… – Yes, we love
fresh-grinding our flaxseeds just to really help keep them as fresh and as nutritionally dense as possible, so we would suggest doing that. If you’re in a rush, like
if you don’t the time to fresh-grind them
before you put them in, use the chia seeds, or like
a hemp heart would be good. You could also add like a
sunflower seed or a nut into here. So, just into the bowl. – [Pegs] Mmm. – [Alyssa] And this kind of a plain base, so you really could do like banana, you could do stewed apples, you could do whatever is in season. – [Megs] Exactly. We love, we just got done
with persimmon season and we love adding persimmons to this, and then if you don’t
have any fresh fruit, like in the summertime or
right now in the winter, you have like citruses, I don’t necessarily think
I would add citrus to this, so you can do dried fruit, like we have dried Zante currants here, you can do dried figs, dried
persimmons even, anything. – Dates?
– Dates! So tasty. – And you could do a
little nut butter on top, whatever you want to.
– Yes! Nut butter, exactly, you can
drizzle a bit more honey on top or maple syrup, and then I love finishing with a little pinch of salt. – Mmm. Oh, I wouldn’t have
thought about doing that. – Because it brings out all the sweetness, and in you’re using a Celtic or Himalayan or like a finishing Maldon salt, it’s actually really
remineralizing, so it’s going to allow your body to
absorb all of that better. – [Alyssa] So good, look how beautiful. This, guys, is so good. Hope you enjoyed this video. Thank you guys for having
me in your kitchen. – Oh my gosh.
– This has been so fun. And we’re actually going to
be shooting another video right after this one,
which is going to be live on their channel, which
is all about meal prepping salads in jars, so we’re going to show you two different mason jar salads
that are great for meal prep, great for taking with you
on the go to the office, so that will be linked below and you can just check that out too. And like I mentioned, our
recipes are linked below, so the pesto one is on my blog, this cinnamon delicious bowl of yum-ness, I just like want to dive
into this right now. – I know.
(laughter) – Is also down below
and it’s on their blog. And subscribe to my channel,
subscribe to their channel. Hope you enjoyed watching, and we’ll see you in the next video. Bye, guys!
– Bye!


  1. That sweet quinoa bowl looks amazing! I love oatmeal but subbing quinoa is an added superfood boost! Thanks for sharing!

  2. Love these recipes, even though I no longer do eggs, the recipes are still awesome and I appreciate them. 🙏🏼🤩

  3. I know im probably going to get heat for this, but Im like 95% vegan. I don't buy meat, eggs, cows milk, traditional butter at the grocery store nor do I cook with them at home. I eat strictly plant based at home.
    However, im a foodie at heart and there are some things you just can't recreate vegan. Also im in a 'food desert' where most of the restaurants are fast food and country spots 😝. But I think making more plant based meals just in general, is a wonderful thing! If every person ate one more plant based meal a week, itd make such a difference! So I think people who are making the effort, even though they may not be absolutely 100% vegan all the time, are still helping the cause!

  4. Looks good. I have been looking for recipes with quinoa. I don’t care for it plan but have been adding it to homemade soup. Thanks for the interesting recipes and will be trying both of them.

  5. I thought you were promoting a vegan diet. Showing in YouTube with that many YouTubers that is "fine" to eat eggs implies so much pain and cruelty to animals. This is not a diet. This is about lifes that are taken away because of our taste buds. With love.

  6. what's that saying about too many cooks…? these three women drove me crazy, each trying to outdo one another and talking over one another. thumbs down on this one.

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