A healthy quinoa Japanese donburi bowl is a perfect for breakfast, lunch and dinner! The pearly quinoa seeds are gems of protein. The Ninja Baker's recipe is accented with cinnamon and citrus. Pour a bit of almond milk for a porridge like breakfast beauty (for a morning or evening meal.) If your palate swings savory, sprinkle soy sauce atop the quinoa.
- 1 cup quinoa seeds
- 1½ cups water
- ½ peeled orange, chopped into bits (plus extra for garnish)
- ½ cup black-eyed peas (precooked)
- 8 peeled, roasted chestnuts, sliced
- 1½ teaspoons cinnamon
- ¼ teaspoon cardamom
- Sliced almonds, for garnish
Stir all the above except the almonds in a sturdy large pan coated with coconut oil. Bring to a boil. Reduce the flame. Cover with a lid. Allow the mixture to simmer for 12 to 15 minutes. Or until all the liquid has been absorbed. Turn off the heat. Fluff the quinoa with a fork. Pile into bowls and garnish with almonds and fresh orange bits, if desired.