Quinoa Breakfast Hash

It can be easy to get into a breakfast rut and rotate between two or three options exclusively. Here’s a new idea to shake things up and it works exceptionally well as a hot and hearty camping breakfast. Variations are endless, like being completely plant-based and substituting black beans and avocado for the cheese or swapping the veggies for your family favourites. Add a fried egg on top for added protein if desired.

Serves 4

1.5 cups quinoa, pre-washed (the package should say, otherwise rinse a few times and drain)

3 cups water

¼ tsp salt

1 small red onion, diced

2 Tbsp olive oil

2 cloves garlic, minced

1 tsp dried basil or oregano 

2 tsp soy sauce

2 cups shredded spinach

½ cup cubed or shredded cheese

Soak the quinoa in the water overnight in a medium-sized pot. In the morning, add the salt and bring to a boil. Turn the heat to low, cover and simmer until water is fully absorbed (~5 minutes). Meanwhile heat a large skillet, preferably cast-iron, over medium-low heat. Add oil then onion. Sauté for about 5 minutes until onion is softened. Add garlic and sauté quickly, approximately 1 minute, then add the cooked quinoa and herbs. Cook, stirring frequently, until quinoa starts to crisp and turn a bit golden on the edges. Add soy sauce and spinach. Stir frequently until water is evaporated from spinach. Stir in cheese and cook until just melting. Serve immediately.

Generation Health delivers programs to families across British Columbia, on the territories of many distinct First Nations. We are grateful to all the First Nations who have cared for and nurtured the lands and waters around us for all time. We acknowledge the rights, interests, priorities, and concerns of all Indigenous Peoples - First Nations, Métis, and Inuit - respecting and acknowledging their distinct cultures, histories, rights, laws, and governments.