Ideas normally come to me early in the morning. Usually a few minutes before I m fully awake. I am a morning person and my brain has always worked better in the early hours of the day.
When I was a student, I used to wake up at 4 am to study. Later, as a PhD candidate, I’d do the same to write the thesis.
Nowadays, I think about what to cook. Not in a “binge-eating” sort of way! Rather in a healthy, nutritious and easy way.
So, this morning, as I did my customary morning chores of feeding the dogs, feeding the chickens, giving the bottle to our new lamb Neguinha, and putting the other sheep in the front paddock… I kept thinking what I would make for breakfast. Lately we’ve been having many eggs a day (we have 20 chickens), so I am constantly thinking about dishes to make with all the eggs we’ve been getting ever since spring started. We share some eggs with the neighbor and with my parents-in-law, but the production is rather large for me and my fiance. Gladly, I do love scrambled eggs for breakfast, or hard-boiled eggs (dipped in olive oil, salt and oregano. Yum!). I use eggs in the pancakes I make most weekends, and in cakes too – unless it’s a vegan version of a regular cake.
Bread and toasts are also part of my breakfast. They have always been, so it is a little hard for me to think of breakfast without some kind of bread. Not pastry! It has to be a savory type of bread. And ever since I developed an intolerance to gluten, making my own bread and toasts has become part of my morning routine too.
Also because of this blog and my new personal cook business, I began to explore other people’s cooking blogs and books. That’s how I became familiar with the amazing versatility of quinoa. Its extremely mild flavor allows us to create several dishes with quinoa without tainting the flavor of the other ingredients. Hence, I am now a huge fan of quinoa porridge and quinoa & yam toasts fr instance. There are so many dishes that you can make with quinoa that it’s had to keep track and to cover all this deliciousness!
Well, back to today’s breakfast.
Since I wanted to use the eggs we had in the fridge to open up space for more eggs later today, I decided to try mixing my every-day scrambled eggs & turmeric with quinoa. That’s how I came up with today’s dish:
Firstly, I cook half a cup of raw quinoa in coconut oil, turmeric, chives and coriander.
Melt the coconut oil, then add:
- 1/2 teaspoon of salt,
- 1/2 teaspoon of turmeric,
- some chopped chives and fresh coriander.
Stir the mixture thoroughly for three minutes at medium heat. Then add just enough water to cover the quinoa in the pot. Cook the quinoa and herbs at medium to low heat for ten minutes or until the quinoa is soft.
While the quinoa is cooking, beat three eggs in a separate bowl and wait.
Once the quinoa is cooked, add the beaten eggs. Keep the heat at low to slowly cook the eggs and the quinoa & spice mix.
Keep stirring to avoid the mixture from sticking to the bottom of the pot but do it lightly so you won’t squash the quinoa turning it into porridge.
Serve the scrambled quinoa on toasted bread or crackers. Your choice!
In my case, I quickly made some chia seed toasts:
- 1 cup of tapioca starch (good source of Calcium if you’re a vegan! About 7% per 100 grams)
- 1 cup of cornflour (Why do I love cornflour? Absolutely NO fa and NO sugar! See here the nutrition facts of cornflour)
- 1/2 cup of vegetable oil
- 100 ml of warm water (makes the tapioca starch become gummy very quickly, so add the water slowly while you mix the dough to avoid making the dough too runny).
- Salt to taste
Put all the ingredients in a bowl and mix them with your hands (it’s easier to feel for the right texture).
Mix it well until you get a doughy consistency. Then, make little balls with the palm of your hands.
Flatten the balls on a pre-heated grill or oven.
Grill (or bake) the chia seed toasts for 1o minutes or until the edges are crispy.