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Quinoa Breakfast Bento Bowl

Ingredients:

Quinoa Breakfast Bento Bowl

  • 2 cups water
  • 1 chai tea bag (or other favorite tea)
  • 1/4 cup uncooked white quinoa
  • 1/4 cup uncooked red or black quinoa (available at health food stores)
  • 1/4 cup uncooked lentils

Toppings:

  • 1/4 cup goji berries, soaked in hot water to reconstitute
  • 1 small Okinawan sweet potato, cut into bite-sized cubes (about 1 1/2 cups)
  • 1 bunch spinach, Swiss chard or kale, chopped (about 1 to 1 1/2 cups)
  • Salt to taste
  • 1 small papaya, diced (about 1 1/2 cups)
  • 2 apple bananas, halved length ways, then sliced (about 3/4 cup)
  • 1 small avocado, diced (about 1/2 cup)
  • 1 teaspoon cinnamon
  • 1 teaspoon powdered ginger
  • 1/4 cup shelled sunflower seeds
  • 1 small bunch basil, julienned (about 1 cup)

Directions:

In a small pot, bring water to a boil. Rinse quinoa and lentils with water and add to the boiling water along with tea bag. When it comes back to a boil, reduce heat to low and cook for about 15 to 20 minutes or until all water is absorbed and the quinoa has white tails on it. Remove tea bag. In separate pots, steam sweet potatoes and lightly steam spinach; salt to taste. Fluff quinoa-lentil mixture with a fork and mix in goji berries. Separate into 4 bowls. Top each with sweet potato, papaya, apple banana, and avocado. Sprinkle with cinnamon, ginger, and sunflower seeds. Garnish with greens and basil. Makes 4 servings.

Approximate Nutrient Analysis per serving:
360 calories, 13 g fat, 1.5 g saturated fat, 0 mg cholesterol, 45 mg sodium, 57 g carbohydrate, 12 g fiber, 16 g sugar, 10 g protein

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