Thai Breakfast Bowl
2 eggs
1/3 cup egg whites
1/2 tsp olive oil or cooking oil spray
1/2 cup coconut basil quinoa (pre-made, recipe below)
1/2 cup steamed asparagus (pre-made to save you time)
1. Heat your coconut basil quinoa in a saucepan or microwave (I prefer not to use a microwave generally). Add to a bowl.
2. Heat your oil in a skillet. Add eggs and cook any style. Layer them onto your quinoa.
3. Toss your pre-steamed asparagus in the skillet and brown its edges slightly to heat and warm. Remove from heat and add to your breakfast bowl. You’re done!
Coconut Basil Quinoa
Yield: 3 servings
3/4 cup quinoa
3/4 cup coconut milk
1/3 cup chicken stock
¼ cup fresh basil
3/4 tsp sea salt
Directions:
1. Add the quinoa, coconut milk and chicken stock to a medium saucepan and stir.
2. Bring to a boil, cover and simmer for 20 minutes. Turn off the heat.
3. Stir in the basil and salt.
http://www.notsosweettea.com/recipes/breakfast/thaibreakfastbowl.html