Za’atar Spiced Pecans and Quinoa Breakfast Bowl. Post sponsored by The American Pecan Council.

See below for more details. I am a morning person. I think there is nothing better than getting up early, making a cup of coffee, and enjoying the cool morning air. It’s my best time of day. It stands to reason, then, that I also love breakfast. This breakfast bowl my idea of a perfect start. It’s packed full of protein and good fats along with one of my favorite summer treats: roasted tomatoes!

However, I think the best part of this recipe is the za’atar pecans. I love using pecans in a savory way because they lend a natural sweet and buttery flavor to the overall recipe- a perfect compliment for the sumac and thyme in the za’atar! Best of all, the pecans add the right amount of crunchy texture to this breakfast bowl. I love keeping a stash of roasted nuts on hand and pecans are packed full of good monounsaturated fat and dietary fiber. A perfect afternoon snack or happy hour addition! One quick note: watch your pecan storage!

All that good oil means pecans are a bit more susceptible to spoiling when stored at room temperature. I keep a stash in my freezer and thaw only what I need. You can store pecans in the refrigerator for up to nine months or up to two years in the freezer (granted, mine are usually gone within a month!) Quinoa Breakfast Bowl with Za'atar Pecans. A perfect power breakfast with quinoa, eggs, and roasted pecans tossed with one of my favorite spice blends: za'atar. Ingredients. Tomatoes 2 cups cherry or grape tomatoes 2 teaspoons olive oil 1/8 teaspoon salt Pecans 2/3 cup raw pecan halves 1 tablespoon olive oil 1 to 2 tablespoons za'atar Bowls 1 cup uncooked quinoa 4 large eggs, poached or fried Minced parsley, for serving Instructions. Preheat oven to 4.

F. Slice the tomatoes in half and place in a roasting pan. Toss with olive oil and salt. Roast until tomatoes are soft and starting to brown, 2. Place pecans in a roasting pan or sheet tray and toss with olive oil. Citrus Chicken Marinade.

This delicious Banana Bread Baked Quinoa is a hearty & wholesome breakfast that will nourish your body and fill you up for hours!

Roast for 1. 0 minutes. Remove from oven and carefully toss with za’atar.

Return to oven and roast for another 2 to 3 minutes, until the nuts are fragrant. Remove from oven and let cool. Rinse the quinoa and place in a pan with 2 cups water.

Bring to a boil, reduce to a simmer, cover, and cook for 1. After 1. 2 minutes, turn off heat and let quinoa sit for 5 minutes. Assemble the bowls: divide quinoa into four bowls. Top with tomatoes, fried or poached egg, and pecans. Top with parsley and serve. Erin Alderson. Recipe Notes. Tips & Tricks: You can make the pecans, tomatoes, and quinoa ahead of time and assemble in the morning. Stock up: get the pantry ingredients you will need: Quinoa, Tomatoes, Pecans.

Nutrition: see the information. Nutrition Facts. Serving Size. Amount Per Serving.

As Served. Calories. Calories from fat% Daily Value. Total Fat. 26. 40%Cholesterol. Sodium. 23. 01. 0%Carbohydrate. Dietary Fiber. 62. Protein. 15. Percent Daily Values are based on a 2,0.

Make these apple quinoa breakfast bars on the weekend for an easy meal prep breakfast or snack! No refined sugar and full of healthy ingredients. This chart graphically details the %DV that a serving of Quinoa provides for each of the nutrients of which it is a good, very good, or excellent source according to.

Quinoa. Pin It It’s a weird name, but it makes a great breakfast. Pin It Especially when it’s warm and hot and topped with peanut butter. Pin It See where I’m. Egg mugs are a go to breakfast for me, especially if I am rushing in the morning. A couple of eggs, any leftover veggies in my fridge, and I can be out the door. Good Morning Quinoa is a filling vegan and gluten free breakfast that will keep you feeling full for hours. It is topped with protein packed seeds and nuts for extra. Packed with protein and healthy fats, this recipe for Quinoa Breakfast Bars is easy to prep ahead of time and makes the perfect grab and go breakfast on a busy morning.

Your daily values may be higher or lower depending on your calorie needs: Calories. Total Fat. Less than. Sat Fat. Less than.

Cholesterol. Less than. Sodium. Less than.

Total Carbohydrate. Dietary Fiber. 25g. Breakfast Bowlvariations. I love the mix of protein from the quinoa, egg, and pecans. I’ve found that I keep energy way longer during the morning when I start my morning with a breakfast bowl like this one. A few other suggestions to mix up this bowl: Vegan: Drop the egg and top the bowl with your favorite fried or baked tofu recipe. Grains: I love quinoa because it’s a power grain that works well with so many flavors.

However, you can easily swap it for any grain (or multigrain mix) you might already have on hand. Greens: If I have a any greens on hand, I’ll often make these garlicky greens and add to the bowl as well. Disclosure: This recipe was created in partnership with The American Pecan Council. All thoughts and opinions are my own.

It’s content like this that helps me keep this site running to provide the vegetarian recipes you see every week.

Mexican Quinoa Breakfast Bowl Recipe Food Network Kitchen. Bring 1 cup water, the quinoa and a pinch of salt to a simmer in a small saucepan over medium- high heat. Lower the heat to medium- low, cover and cook until the quinoa is tender and the water is absorbed, 1. Remove the saucepan from the heat, and let sit, covered, for at least 5 minutes (the dish can be served warm or at room temperature). Whisk together the yogurt, lime juice, cilantro and a pinch of salt in a small bowl. Put the cooked quinoa in a cereal bowl, and top with the yogurt mixture, beans, salsa, avocados, radishes and pepitas in neat piles or rows.

Garnish with cilantro. Then take a photo!