Breakfast can sometimes be a little overindulgent, effectively spiking your plans for the rest of the day (especially if one of those was “get off the couch and go do something physical”). But here’s a fresh idea: How about salad for breakfast? Stephen Bonin, executive chef at Geraldine’s in Austin, Texas, serves up a healthy red quinoa breakfast salad that's packed with both protein and flavor. This hearty, healthy breakfast salad recipe features red quinoa and a savory and sweet combination of kale, squash, blueberries, a perfectly soft-boiled egg, and granola. But don’t cringe at the thought of putting granola in your salad. A generous handful of oats, nuts, and seeds lends the same satisfying crunch as croutons, while adding way more flavor and nutritional punch. Red quinoa brings brightness to this breakfast salad, but feel free to use whichever color you have on hand.
Red Quinoa Breakfast Salad
Cook the quinoa. In a medium saucepan over high heat, combine quinoa and water and bring to a boil. Reduce the heat to low, cover, and simmer for 15 minutes, or until the quinoa is soft and most of the liquid is absorbed. Fluff with a fork and set aside.
Build your base. Toss quinoa, kale, squash, and blueberries with olive oil, lemon juice, and salt to taste.
Add toppings. Top with poached egg and pumpkin seed granola, or any savory granola of your choice, and serve.