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Swiss Chard Quinoa Breakfast Hash

Swiss Chard Quinoa Breakfast Hash

It's that crazy week before vacation. Preparation and anticipation for a week at the beach are underway. Meal planning is a super important piece of my weekly planning and organization. Getting in a bunch of healthy goodness before my trip is also super important, just in case there's a little indulging on vacay. My dad always told me prior planning prevent poor performance. I'm not really sure of the origin of this saying, but for me, it came from my dad. So this week's meal plan is done, laundry is almost all done, the packing list is together for the munchkin to pack herself (dont worry, I follow up). I'm pretty much almost ready and certainly excited!

Here is my breakfast and dinner menu plan for this week -

Breakfast daily will be Swiss Chard Hash, I doubled the recipe for both the hubs and I.

Monday - Roasted vegetable and black bean tacos
Tuesday - Turkey taco bowls with leftover black beans, sweet potatoes, avocado, and greens
Wednesday - Spaghetti Sauce with sweet potato noodles
Thursday - Grilled Chicken with grilled asparagus and sweet potatoes

Quick is the name of the game this week and this is a quick and healthy breakfast option. 10 minutes for prep of your vegetables and 25 minutes to cook and put together your hash. This swiss chard hash is the perfect way to start the day. It's full of brain awakening vitamins and and is super filling. Swiss Chard is one of my favorite dark leafy greens, it's so healthy for you and of course all the perfect breakfasts contain lots of veggies. Knocking out the morning with greens makes my body is happy. 

Im keeping this post short and sweet, but wanted to share this delicious recipe with you.

 


Swiss Chard Quinoa Breakfast Hash

Makes 5 servings

1 small white onion, diced
1 red bell pepper, diced
1 cup uncooked quinoa
2 cups of vegetable stock
2 medium sweet potatoes, small dice
1 container baby portobella mushrooms, large chop
1 bunch of swiss chard, chopped
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon pepper
walnuts for garnish

Preheat oven to 400 degrees

Once all your ingredients are gathered, saute onions and peppers for a few minutes in large sauce pan on medium high heat with a teaspoon of olive oil. Add in raw quinoa and vegetable stock and bring to a boil on high heat. Once boiling, cover and reduce heat to low and cook for 20 minutes. This is the same time I pop my sweet potatoes and mushrooms into the oven so they cook together. After 20 minutes remove mushrooms and sweet potatoes from the oven and remove quinoa from heat. Combine the mushrooms and sweet potatoes with the quinoa mixture, add seasonings and then add in the swiss chard until wilted. Mix all together and enjoy.

Delicious as well with your favorite breakfast meats too. We've had it with chicken breakfast sausage and it's delicious with chopped bacon mixed in or an egg on top as well.


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Yay for happy and healthy mornings.

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Carrie
LettuceBeDifferent

 

 

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