Vegetable Quinoa Breakfast Bowl

1Rinse the quinoa (1 cup) thoroughly under cold running water (2 cups) to remove its natural bitterness.

2In a medium saucepan, combine the rinsed quinoa (1 cup) and 2 cups of water (2 cups). Bring to a boil over medium-high heat.

3Once boiling, reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa (1 cup) is tender and water (2 cups) is absorbed.

4Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.

5While quinoa (1 cup) cooks, heat olive oil (1 tablespoon) in a large non-stick skillet over medium heat.

6Add the diced red onion (¼ cup) and sauté for 2 minutes until translucent.

7Add the diced red bell pepper (½ cup) and zucchini (½ cup) to the skillet. Cook for 4-5 minutes until vegetables are tender but still vibrant.

8Stir in the cherry tomatoes (½ cup) and spinach, cooking for an additional 2 minutes until spinach wilts.

9Season the vegetables with salt, freshly ground black pepper, smoked paprika (¼ teaspoon), and ground cumin (¼ teaspoon). Stir well to combine and remove from heat.

10If using eggs, in a separate non-stick pan, cook eggs to your preference (poached, scrambled, or fried) using minimal oil or cooking spray for a diabetes-friendly option.

11In a serving bowl, place a generous portion of cooked quinoa (1 cup) as the base.

12Top the quinoa (1 cup) with the sautéed vegetable mixture, then add diced avocado (¼ cup) on top.

13Place the cooked eggs on the side or on top if using.

14Drizzle the bowl with lemon juice (1 teaspoon) and garnish with fresh parsley (1 tablespoon).

15Serve warm for a hearty, protein-packed breakfast that supports blood sugar control.