Quinoa Breakfast Hash

With a nearly perfect amino acid balance and a good supply of fiber, protein, iron, calcium, phosphorus and vitamins B and E, quinoa is just about as healthy a way to start off a day as you will find. Fried with vegetables and tossed with toasted sesame seeds, its naturally appealing nutty flavor is enhanced for a delicious contrast with the earthy saltiness of tamari sauce in a wholesome, gluten-free and extraordinary breakfast hash. It's also a great way to used leftover quinoa — substitute 1 cup of cooked quinoa for the dried quinoa in the recipe. Try this hash as a light lunch as well, with a fresh green salad on the side.

Quinoa Breakfast Hash

Recipe by Lisa Turner Published on April 19, 2009 A simple, great-tasting and healthy way to start your day with the nutty taste of one of nature's most perfect foods, fried with vegetables, tossed with toasted sesame seeds and seasoned with a little cayenne and tamari sauce Print this recipe Ingredients: 1/2 cup quinoa (1 cup cooked) 2 teaspoons sesame seeds 2 tablespoons sesame oil 1 potato, diced 1 carrot, diced 1 onion, chopped 2 jalapeños, seeded and diced 1/2 teaspoon cayenne 1 1/2 tablespoons tamari (fermented soy) sauce 1/2 teaspoon sea salt (optional) Instructions: Rinse and scrub the quinoa under cold running water. Add to a small saucepan and cover with 1 cup of cold water and leave to soak overnight. Bring to a boil, reduce the heat to low, cover and simmer for about 20 minutes, or until the liquid is absorbed. Fluff with a fork and set aside. Heat a large skillet or wok over medium heat. Add the sesame seeds and toss over heat for a few minutes until golden brown. Remove and set aside. Return the pan to the stove and toss in the sesame oil, wait a few moments, then swirl around to coat the bottom of the pan. Add the potato and carrot and stir-fry for 6 to 8 minutes or until the potato pieces begin to brown. Stir in the quinoa, onion and jalapeños, and continue to sauté for another 5 minutes or until the quinoa begins to brown. Cover and let simmer for 4 or 5 minutes, stirring occasionally. Now add the cayenne and tamari or soy sauce and stir for a few minutes over the heat to let all the quinoa and vegetables absorb the liquid and for the excess to cook off. Remove from heat, stir in the toasted sesame seeds and salt if desired, and serve right away. Makes 2 to 4 servings

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