Quinoa, Sweet Potato and Broccoli Breakfast Hash

I love cooking on Sundays. I wake up, plan my meals for the week, and head out to the grocery store, list in hand, to get just the ingredients I need. It's led to much smarter shopping and far less waste at the end of the week.

I pick up a cup of Counter Culture coffee on the way home, always a treat on the weekends.

Then I head home, line up my groceries by meal, and get started cooking. I often end up spending a good deal of the day in the kitchen, enjoying both the process and the end results.

This week it was a delicious casserole of baked lima beans, smoked salmon potato cakes, and a quinoa, sweet potato and broccoli breakfast hash.

Altogether they won't provide every meal I need for the week, but the hash will cover all my breakfasts, and between the baked beans and potato cakes, I'll have most of my lunches and dinners already made.

This hash makes a hearty breakfast. After a bowl of this, I'm full until lunch. To make it special on the weekends, I fry up an egg and serve it on top. When the yolk breaks, it soaks through the quinoa and veggies, making each bite taste like something new. Or, leave it out and keep it vegan.

I'm linking up with Healthy Vegan Fridays! Yum!

Quinoa, Sweet Potato and Broccoli Breakfast Hash 
recipe adapted from Whole Living

I made at least six breakfast servings from this and probably more.

1/2 cup quinoa
1 cup water
1 teaspoon salt

2 tablespoons olive oil
1 large onion, diced
2 medium sweet potatoes, peeled and diced
1 generous bunch of broccoli, florets and stems cut into bite-sized pieces (I used about 4 cups of broccoli)
Salt and pepper to taste

In a small saucepan, combine quinoa, water and salt. Bring the mixture to a boil, and reduce the heat, allowing the mixture to simmer for 15 minutes, until quinoa is tender and cooked. Set aside.

In a large saucepan, heat 1 tablespoon olive oil over medium heat. Add the diced onion and cook, stirring regularly, until the onion is soft and tender, about 8 minutes. Add diced sweet potatoes and the reserved 1 tablespoon of olive oil and cook, stirring regularly, until the sweet potato is tender, about 15 to 20 minutes. Add chopped broccoli and cook, stirring regularly, until the broccoli is tender, about 5 to 10 minutes.

Add the cooked quinoa to the vegetable mixture, stirring until the vegetables are coated with quinoa. Add salt and pepper to taste.

Serve the hash as is, or top with a poached or fried egg.

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