Quinoa Breakfast Hash

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 HashQuinoa Breakfast Hash
Recipe by
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

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  • 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)
  • 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

If you liked this recipe you may also enjoy:
Tempeh Breakfast Hash-Up
Mushroom and Jalapeño Breakfast Hash
Hash Browned Golden Beets and Yams
Black and Green Bean Corn Hash


Ricki said...

I'm in love. I can actually eat all these things on the ACD, and this is exactly my kind of dish! Wish I'd seen this this morning before eating brunch. Next week!

Jacqueline Meldrum said...

I've never had a breakfast quite like this before. I think you should go into Bed & Breakfast as a career!

Chutneytales said...

Im getting hungry seeing this!

A_and_N said...

that is VERY refreshing! I'd LOVE to start my day with that hash :)

Siri said...

this is a lovely way to start off a day Lisa. Thanks for the idea.


eatme_delicious said...

What a great take on a breakfast hash!

Tammy and Jason said...

This recipe is now requested often by my husband. We sometimes add zucchini or asparagus, that need to be used, also. Thank you!