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.
Servings: 4 servings
- 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
Bring a large skillet to medium heat with extra virgin olive oil.
Add minced garlic, mushrooms, and white wine vinegar. Sauté until garlic is fragrant 2-3 minutes.
Add tomatoes, sage, salt, pepper and tomatoes. Cook another 3-4 minutes.
Next add the shredded kale. Sauté until tender 2-3 minutes.
Stir in the quinoa and cook another 2-3 minutes and serve.
Nutrition for 1 out of 4 servings:
7g Protein | 28.5g Carbs | 5.5g Fat | 191.5 Calories
Serving: 1serving | Calories: 191.5kcal | Carbohydrates: 28.5g | Protein: 7g | Fat: 5.5g