Do I have to tell you I’m a fan of savory breakfasts? Cause I’m pretty sure I’ve already mentioned it oh, only a few times – and you’re probably sick of hearing it. Sometimes people tell you stuff over and over and you’ve just got to smile and nod. Like when my Grandma used to tell me every time she saw me: “You should get rid of that thing on your lip.” (She meant the mole in the centre of my bottom lip. If you’ve never noticed it, zoom in on my face. As you can see, 37 years later, it’s still there.)
In case you’re on the fence about eating things like quinoa and lentils and veggies for breakfast, consider:
- They’re super rich in protein and fibre, which is great for digestion, cholesterol and keeping our blood sugar levels balanced
- They’re high in vitamins and minerals, like the energy-boosting B vitamins and iron
- If you’ll eat an omelette or an eggy breakfast sandwich, why not a savory porridge?
- Um, this is delicious!
This recipe is incredibly flexible and you can use any veggies that you’d like. Greens, mushrooms, sweet potatoes, parsnips, carrots, asparagus – collect what you’ve got in the fridge and go for it. To help breakfast come together more quickly, you can roast a pile of veggies ahead of time on the weekend and then warm them up in the pot during the last 5 minutes of cooking. And if you’ve got vegetable broth or bone broth on hand, you can use that instead of water to amp up the flavour.
If you’re looking for a satiating and delicious way to start the day, give this breakfast hash a try. If your morning appetite is more ravenous than mine (my appetite in general tends to run on the lighter side), feel free to double the amounts listed below.
Happy savory breakfasting!
- 1 delicata squash, halved, de-seeded and cut into half moons
- 1 bell pepper, de-seeded and chopped into large pieces
- 1 tbsp olive oil
- ¼ cup quinoa
- ¼ cup red lentils
- 1¼ - 1½ cups water
- ¼ tsp salt
- Handful of chopped parsley
- Preheat the oven to 375 degrees F.
- Toss the squash and bell pepper in the olive oil and spread onto a baking sheet lined with a silpat or parchment paper. Stick the pan in the oven to roast for 30-35 minutes.
- While the veggies are roasting, make your quinoa and lentils. Rinse them both in a fine mesh sieve and drain.
- In a small pot, bring 1¼ cups water to a boil. Add the quinoa and lentils. Lower the heat to a simmer, cover, and let it cook for 20 minutes, stirring occasionally. Add an extra ¼ cup of water if needed - it depends on how broken down you want your porridge to be.
- Stir the parlsey and salt into the quinoa-lentil mixture.
- When the veggies are done, divide the quinoa and lentils between two bowls and top with veggies.