This recipe can be made quickly and easily during a quiet Sunday evening or whenever you’ve got spare time to prep a few breakfasts. It’s great for people who prefer savory dishes in the morning, or like to wait unil the late morning before eating their first meal.
Thoroughly rinse the quinoa and place into a saucepan with the water and salt
Cover the saucepan and simmer for about 10-15 minutes or until the water has evaporated and the quinoa is tender, leave to cool slightly
Combine the cooked quinoa, avocado, pumpkin seeds, parsley, lemon juice, salt, pepper and oil
Divide the mixture between four containers and store in the fridge until breakfast
Note: I find this is best enjoyed cold
5 servings
- Amount per serving
- Calories261
- % Daily Value *
- Total Fat 20.2g26%
- Total Carbohydrate 17g7%
- Protein 5.5g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.