Roasted Red Pepper, Black Bean & Quinoa Breakfast Bowl

Leftover quinoa in the fridge? This one is for you. 😊

I recently bought a bag full of quinoa because I wanted to try my hand at popping it (like popcorn). Popped quinoa is something that was sold roadside and in artisan markets when I visited northern Chile. It was a novelty for me — though I had eaten plenty of quinoa before, and knew it was local to the Andean region, seeing it puffed was different. Think puffed rice, but round, smaller, and with a delicious nutty flavor.

I tried two methods for popping the grains (one stove top, one in the microwave) and neither produced the results I was looking for. The final product was like a toasted quinoa seed, which was crunchy and nutty and great on yogurt. But it wasn’t a “pop” or a “puff” by any standard. Have you popped quinoa? How did you do it? Do I need an air popper? I have dreams of a chocolate almond butter granola bar with puffed quinoa and need your help!!

On the bright side: these experiments have meant I’ve had plenty of quinoa in the pantry.

Roasted Red Pepper, Black Bean & Quinoa Breakfast Bowls have been the highlight of my quinoa-filled week.

They are an “oooooh, yummy” and also “oh that looks nourishing” kind of dish, at the same time.

Making these in the morning is easiest when you have leftover quinoa and already cooked (or canned) black beans to start with. You can totally cook up a fresh batch to make these bowls, but using leftovers makes this easy, and easy mornings = good. Next time you’re making quinoa, make extra with tomorrow’s breakfast in mind.

Roasted Red Pepper, Black Bean & Quinoa Breakfast Bowl

Published January 24, 2019 by Caitlin Sherwood

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Serves: 2   |    Active Time: 20 minutes

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Ingredients:

2 eggs

1 tablespoon coconut oil or other cooking oil

1 red bell pepper, sliced in strips

2 cups cooked quinoa, warmed

1/2 cup black beans, canned or pre-cooked and strained, warmed

For serving: salt & pepper, sliced avocado, minced cilantro, lime wedges

Directions:

1. Divide quinoa and black beans between two serving bowls.
2. Cook the peppers: Heat cooking oil in a skillet over medium heat. When the oil glistens, tilt the pan back and forth to coat it in oil. Place red peppers in pan, and sauté, stirring every 2-3 minutes, until peppers are soft and edges are browning. Transfer peppers to serving bowls.
3. If your pan is dry, add a bit more oil. Crack the eggs into the pan, one at a time, and reduce heat to low. Cook until whites are completely set and yolks have reached your desired doneness. Use a spatula to transfer eggs to serving bowls.
4. Top each bowl with salt & pepper to taste, sliced avocado, minced cilantro, and a lime wedge. Serve warm.

Goat Cheese & Chive Scrambled Eggs

Adding goat cheese crumbles to scrambled eggs takes about two additional seconds but adds so much creamy cheesy flavor.

While I normally opt for eggs over easy these days, scrambled eggs were probably the first thing I ever learned to cook myself, and that alone made them one of my favorite foods as a kid. (I would scramble and egg in the microwave on slow weekends when my mom would ask, “Are you going to eat breakfast today?")

That version didn’t call for goat cheese (and I don’t think twenty-years-ago Caitlin would’ve appreciated the addition), but goat cheese adds pockets of creaminess that are out of this world.

Chives and goat cheese are a classic combo. Chives add a delicate onion-garlic flavor that is just zippy enough to give creamy goat cheese some extra life. Chives are one of the first plants in the garden that turns green come spring, making this breakfast a perfect early spring kind of dish.

I happened to also be cooking up a batch of creamy Icelandic Langoustine Soup, and had some extra chives to burn. I hate buying a bunch of herbs and only using half, leaving the other half to wither in the fridge… though, that ends up being the fate of many MANY bunches of herbs in our fridge. Sound familiar? Well, there are LOTS of ways to use up chives, including this recipe! Here are a few more to help you finish off that bunch: Crustless Quiche Lorraine (a reader fave!), Sweet Potato Chive Hash Brown Waffles, or Garlic and Herb Shrimp with Vine Ripe Tomatoes. You could basically build a whole week’s meal plan around a bunch of chives!

We served these eggs with a side of roasted sweet potatoes, but sautéd veggies would also be delish!

Watch now: Goat Cheese & Chive Scrambled Eggs

Goat Cheese & Chive Scrambled Eggs

Published January 17, 2018 by Caitlin Sherwood

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Serves: 2   |    Active Time: 20 minutes

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Ingredients:

4 eggs

3 tablespoons goat cheese crumbles, plus more for topping

1/8 teaspoon salt

1/8 teaspoon ground black pepper, plus more for topping to taste

1 tablespoon cooking oil, such as coconut or avocado

2 tablespoons minced chives, plus more for garnish 

Directions:

1. Crack all four eggs into a mixing bowl. Whisk together until they are frothy and solid yellow. Add goat cheese, salt, and pepper, and whisk to incorporate.
2. Heat oil in a 10-inch skillet over medium heat. Pour egg mixture into skillet. As eggs begin to set (after a few minutes) gently use a spatula to pull eggs across pan, making curds. Add in chives and continue to cook for a few more minutes, occasionally stirring, until all of the egg mixture is set.
3. Divide among serving plates and sprinkle with extra goat cheese and chives, along with extra black pepper to taste.

Carrot Cake Baked Oatmeal

When I first discovered baked oatmeal, I was in college and was immediately excited about the dish. An oatmeal that I actually liked! I went home to my mom’s house and told her about my discovery. As I was explaining it to her, she said, “Sounds a bit like cake. “

I furrowed my brow. Cake? I mean sure, it has some similar ingredients. But it is “better for me.” Right? In truth, that version of baked oatmeal was a lot like cake. I think it called for both sugar and flour. But, it also taught me that I can like oatmeal. Baked, it became something that I enjoyed.

I still make baked oatmeal every now and again, adding in seasonal fruits and nuts (like this cinnamon berry pecan baked oatmeal). These days, the main difference is that I sweeten it with maple syrup, honey, or fruit, and use whole ingredients. And while it is a pretty carb-heavy dish, I find that rolled oats do keep me full through the morning until lunch. The other main advantage? One batch lasts us the better half of a week, so breakfast is squared away in the morning for a few days.

With this recipe, I’ve taken the idea of a cake and folded it in: carrot cake baked oatmeal. (Carrot cake — definitely a cake. But it calls for vegetables!) Along with rolled oats, you fold in carrots, raisins, coconut, fresh ginger and even walnuts (I love the crunch these add. If you do not like walnuts, try pecans). All of those together combined to make a pretty hearty oatmeal — one that’s not really cake, but you can imagine it is, while knowing you’re eating something much more nourishing!

Carrot Cake Baked Oatmeal

Published January 3, 2018 by Caitlin Sherwood

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Serves: 8   |    Active Time: 50 minutes

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Ingredients:

2 cup rolled oats

1 teaspoon baking powder

1/2 teaspoon salt

1-1/2 teaspoon cinnamon

1/2 cup shredded desiccated coconut + 2 tablespoons for topping

1 egg

1/4 cup honey

3 tablespoons butter, melted and cooled

1 teaspoon freshly grated ginger

1 cup milk

1 cup whole milk yogurt

2 teaspoons vanilla extract

1 cup shredded carrot

1/2 cup raisins

1/2 cup chopped walnuts + 2 tablespoons for topping

Directions:

1. Preheat oven to 375°F and grease a 9x9 inch baking dish.
2. In a medium mixing bowl, combine rolled oats, baking powder, salt, cinnamon, and 1/2 cup coconut.
3. Add egg, honey/maple syrup, melted butter, freshly grated ginger, milk, yogurt, and vanilla. Stir until everything is incorporated.
4. Fold in shredded carrot, raisins, and 1/2 cup chopped walnuts.
5. Spread mixture in an even layer in the baking dish. Sprinkle with remaining 2 tablespoons coconut and chopped walnuts.
6. Bake for 35-40 minutes, until edges of oatmeal begin to brown. Remove from oven and allow to cool 10 minutes. Serve warm.