Quick and yummy breakfast because the quinoa is precooked with Japanese yam, turmeric, ginger, green onions and fresh kale from my garden. To add texture and crunchiness, I add slivered almonds or pistachio nutmeats or walnut pieces, toasted sesame, chopped red onion or green onion. A hard boiled egg or thin-sliced porcini to add some protein. Peach mango salsa adds zest and tang. Sliced fresh peaches are the best!

To cook: saute onion, ginger, yam, kale, turmeric, then add washed quinoa to toast slightly before adding 1.5 as much stock as quinoa. Cook 12-15 minutes.