Curry Quinoa Breakfast Bowl

Prep Time: 30 minutes

Yield: 10

Ingredients

• 2 teaspoons cumin seeds
• 1 tablespoons butter
• 1 whole onion, chopped
• 1 tablespoons ginger, minced
• 2 tablespoons garlic, minced
• 1 teaspoons salt
• 1 tablespoons chili powder
• ½ teaspoons turmeric powder
• 3 cups dry quinoa, rinsed
• 4 ½ cups water
• 1 teaspoons garam masala
• 3 cups fresh spinach
• 10 whole eggs, hard-boiled
• 1 ½ cups almonds, finely chopped

Instructions

1. Melt butter in a large pot over medium heat.
2. Add cumin seeds and saute for 1 minute until fragrant.
3. Add the onions, stirring occasionally until they are soft, ~5 mins.
4. Add ginger & garlic, sauté for ~1 min.
5. Add coriander, salt, chili powder, turmeric, garam masala, & quinoa. Add the water and stir well w/ wooden spoon.
6. Place lid on Instant Pot and seal. Set Instant Pot to 3 minutes on manual high pressure with a 10 minute natural release.
7. After natural release, remove lid and let stand for 5 mins, then stir in spinach.
8. Add curry quinoa to bowl or meal prep container, then top with hard-boiled egg and chopped peanuts.

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• Chocolate Chip Cookies
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• Vegetable Sweet Corn Soup

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