Quinoa and Scones British Breakfast
A British twist on Indian cuisine, using quinoa and scones for a nutritious breakfast. This recipe combines flavors and textures for a delicious and satisfying meal.
Ingredients
- ●1 cup Quinoa
- ●2 British Sconesgluten-free
- ●1 cup Nourishing Spinachfresh
- ●1 cup Tomatoesfresh
- ●1 tsp Cumin
- ●1 tsp Coriander
- ●1 tsp Turmeric
- ●to taste Salt
- ●to taste Black Pepper
- ●2 tbsp Vegetable Oil
Instructions
- 1
1. Heat a non-stick pan with 1 tbsp vegetable oil over medium heat.
- 2
2. Add cumin, coriander, turmeric, salt, and black pepper to the pan and sauté for 1 minute.
- 3
3. Add spinach and tomatoes to the pan and sauté for 2-3 minutes.
- 4
4. Add quinoa to the pan and stir well to combine with the spices and vegetables.
- 5
5. Cook for 2-3 minutes until the quinoa is lightly toasted.
- 6
6. Add 1 cup water to the pan and bring to a boil.
- 7
7. Reduce heat to low, cover the pan, and simmer for 15-20 minutes until the quinoa is cooked.
- 8
8. Meanwhile, toast the British scones.
- 9
9. To serve, place the cooked quinoa mixture on top of the toasted scones.
- 10
10. Serve hot and enjoy!