Ingredients
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For the Fermented Sauce:
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1/2 cup water
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1/4 cup unsweetened apple cider vinegar
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1 tablespoon maple syrup
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1 teaspoon Dijon mustard
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1/2 teaspoon garlic powder
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1/4 teaspoon onion powder
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1/2 cup drained and chopped sauerkraut
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For the Quinoa and Chickpea Flour Porridge:
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2 cups water
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1/2 cup uncooked quinoa
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1/2 cup cooked chickpeas (from canned, drained and rinsed)
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1/4 cup chickpea flour
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Salt and pepper to taste
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For the Seasoning Mix:
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1 tablespoon paprika
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1 teaspoon ground cumin
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1 teaspoon smoked paprika
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1/2 teaspoon dried thyme
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1/4 teaspoon ground coriander
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For Assembly:
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Chopped seasonal vegetables like bell peppers, tomatoes, avocado, spinach, etc.
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Chopped fresh herbs like parsley, mint, basil, etc.
Directions
Sub-title: A delicious and nourishing breakfast bowl packed with fermented goodness, whole grains, seasonal veggies, and protein-rich chickpeas. Perfect for busy mornings on the go!
Description: This budget-friendly vegetarian breakfast bowl combines the bold flavors and textures of traditional 155 cuisine with the ease and convenience of a quick meal prep. It’s perfect for busy weekday mornings or as a healthy option for kids lunchboxes. The fermented sauerkraut adds natural probiotics and tanginess to the dish, while the gluten-free quinoa and chickpea flour offer complete plant-based proteins and fiber. Plus, it’s oil-free, nut-free, and low-carb friendly!
Serves: 4 servings (approximate)
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Calories per serving: Approx. 300 calories
Active Ingredients:
For the Fermented Sauce:
* 1/2 cup water
* 1/4 cup unsweetened apple cider vinegar
* 1 tablespoon maple syrup
* 1 teaspoon Dijon mustard
* 1/2 teaspoon garlic powder
* 1/4 teaspoon onion powder
* 1/2 cup drained and chopped sauerkraut
For the Quinoa and Chickpea Flour Porridge:
* 2 cups water
* 1/2 cup uncooked quinoa
* 1/2 cup cooked chickpeas (from canned, drained and rinsed)
* 1/4 cup chickpea flour
* Salt and pepper to taste
For the Seasoning Mix:
* 1 tablespoon paprika
* 1 teaspoon ground cumin
* 1 teaspoon smoked paprika
* 1/2 teaspoon dried thyme
* 1/4 teaspoon ground coriander
For Assembly:
* Chopped seasonal vegetables like bell peppers, tomatoes, avocado, spinach, etc.
* Chopped fresh herbs like parsley, mint, basil, etc.
Instructions:
1. In a small saucepan over medium heat, combine the water, vinegar, maple syrup, mustard, garlic powder, onion powder, and salt. Whisk well until the sugar has dissolved.
2. Add the chopped sauerkraut to the pan and bring to a boil. Reduce the heat to low and simmer for about 5 minutes, stirring occasionally.
3. Meanwhile, prepare the quinoa and chickpea flour porridge according to package instructions or your preferred method. You may need to adjust the liquid ratio if using a different type of quinoa or chickpea flour.
4. Once the porridge is cooked, transfer it to a blender along with the rest of the ingredients for the seasoning mix and salt. Puree until smooth and creamy.
5. Divide the cooked quinoa and chickpea porridge into four bowls. Top each portion with 1/4 cup of the fermented sauce and chopped seasonal vegetables. Garnish with fresh herbs and enjoy!
Steps
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1
Done
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In a small saucepan over medium heat, combine the water, vinegar, maple syrup, mustard, garlic powder, onion powder, and salt. Whisk well until the sugar has dissolved. |
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2
Done
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Add the chopped sauerkraut to the pan and bring to a boil. Reduce the heat to low and simmer for about 5 minutes, stirring occasionally. |
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3
Done
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Meanwhile, prepare the quinoa and chickpea flour porridge according to package instructions or your preferred method. You may need to adjust the liquid ratio if using a different type of quinoa or chickpea flour. |
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4
Done
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Once the porridge is cooked, transfer it to a blender along with the rest of the ingredients for the seasoning mix and salt. Puree until smooth and creamy. |
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5
Done
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Divide the cooked quinoa and chickpea porridge into four bowls. Top each portion with 1/4 cup of the fermented sauce and chopped seasonal vegetables. Garnish with fresh herbs and enjoy! |
