If you’re thinking I went a little overboard with the healthy ingredients for my Curried Tempeh Quinoa Breakfast Hash, you’d be quite right. There’s tempeh and beans and quinoa – and pumpkin seeds – in this dish, which makes it something of a protein power breakfast. But isn’t that just what we all need on a weekend? Some extra zest to do all those things that, thankfully, have nothing to do with work. I love using leftover quinoa for this recipe, and if you have some canned beans on hand – I used white, but really, any bean will do – this breakfast will not take you more than 20 minutes to put together. You can certainly vary the amounts of the ingredients– this is not an exact science– so if you feel like less beans and more quinoa, or no tempeh, be my guest. Be sure you taste as you make to ensure that you balance out the other ingredients. As exotic as the word “curried” might make this Curried Tempeh Quinoa Hash might sound, there is really no special ingredient here other than good old curry powder, an ingredient I once sneezed at, like many Indian cooks, but now embrace wholeheartedly. It adds a wonderful flavor that’s milder than what you’d get from garam masala, but it will most definitely make your tastebuds sing. Check to get new recipe updates by email.
I like making a bowl of this hash with some baby spinach, tomatoes and cucumbers, for more texture. Avocados would be blissful here.
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