Vegan Mushroom Quinoa Breakfast Hash  

This Vegan Mushroom Quinoa Breakfast Hash is a high protein recipe that replaces traditional eggs with a complete protein, quinoa. Quick to make and gluten free. 

Vegan Mushroom Quinoa Breakfast Hash  Ingredients:

2 cups cooked quinoa 

15 oz. diced tomatoes, liquid drained 

6 oz. jar mushrooms in water, drained 

1 ½ cups kale, shredded 

1 tbsp. white wine vinegar 

1 tbsp. extra virgin olive oil 

2 cloves garlic, minced 

½ tsp. sage 

Salt & pepper to taste 

Print Recipe

Vegan Mushroom Quinoa Breakfast Hash

This Vegan Mushroom Quinoa Breakfast Hash is a high protein recipe that replaces traditional eggs with a complete protein, quinoa. Quick to make and gluten free. 

Votes: 1
Rating: 5
You:

Rate this recipe!

Course

Lunch, Main Dish

Cuisine

Mediterranean

Keyword

Meal Prep

Prep Time

15 minutes

Cook Time

10 minutes

Servings

servings MetricUS Imperial

Ingredients

• 2 cups cooked quinoa
• 15 ounces diced tomatoes liquid drained
• 6 ounces jarred mushrooms in water drained
• 1 1/2 cups kale shredded
• 1 tbsp. white wine vinegar
• 1 tbsp olive oil
• 2 cloves garlic minced
• 1/2 tsp dried sage
• salt & pepper to taste

Course Lunch, Main Dish Cuisine Mediterranean Keyword Meal Prep Prep Time 15 minutes Cook Time 10 minutes Servings servings MetricUS Imperial Ingredients 2 cups cooked quinoa 15 ounces diced tomatoes liquid drained 6 ounces jarred mushrooms in water drained 1 1/2 cups kale shredded 1 tbsp. white wine vinegar 1 tbsp olive oil 2 cloves garlic minced 1/2 tsp dried sage salt & pepper to taste

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. Bring a large skillet to medium heat with extra virgin olive oil.
2. Add minced garlic, mushrooms, and white wine vinegar. Sauté until garlic is fragrant 2-3 minutes.
3. Add tomatoes, sage, salt, pepper and tomatoes. Cook another 3-4 minutes.
4. Next add the shredded kale. Sauté until tender 2-3 minutes.
5. Stir in the quinoa and cook another 2-3 minutes and serve.

Recipe Notes

Nutrition for 1 out of 4 servings:

7g Protein | 28.5g Carbs | 5.5g Fat | 187 Calories

Share this Recipe