Breakfast Bowls of Quinoa and Turmeric with Peppers and Kale

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This publication is sponsored by Thrive® culinary seaweed oil.

In the five years I've been blogging, I've seen various products and types of food go and go out of style (goodbye cookie butter, red velvet, and cakes; hello chia seeds, turmeric, and matcha) including the oil subset. Within the world of health and nutrition, the oil jury has been quite complicated in recent years.

When I started blogging, the country was spraying a little olive oil, just like My Big Fat Greek Wedding's father was spraying everything with Windex. Olive oil fad shifted to grape seed oil, coconut oil, and now the health community says, "ixnay on the oilay!" collectively, since high amounts of saturated fat have been linked to colon cancer and heart disease. As is true with most issues in our country, we are almost all or nothing, then we kicked ourselves to reach such extremes.

The advantage of insanity is that we are paying more attention to our food intake than ever before, and we are aware of the effect that food has on our bodies. When it comes to oil, everyone has their immediate goals… whether for health, convenience, or affordability reasons. I, for my part, go in the direction of health, regardless of the price tag or level of convenience. Which brings me to the topic of this blog post: seaweed oil.

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Thrive® Algae Oil is the first algae oil for cooking. Thrive® seaweed oil has 75% less saturated fat than olive oil and is rich in monounsaturated fat (the good type of fat). Thrive® seaweed oil also has the lowest percentage of saturated fat than any cooking oil, making it a better alternative for your heart. Contains 90% MUFA, while olive oil contains 70%. You can learn more about Thrive® seaweed oil and why all of this matters here.

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Thrive® algae oil comes from one of the world's most sustainable food sources: algae. It has a higher smoke point (485 degrees Fahrenheit) compared to other oils, which means it is ideal for deep frying, broiling, and roasting at high temperatures, as well as cooking over low heat or without heat.

What does Thrive® seaweed oil taste like? It has a very light and neutral flavor. It's very subtle, which I love because it doesn't master the ingredients, allowing the true flavors of the food to shine through. Also, the oil is super versatile. You can use it for cooking, frying, baking, sauces and dressings.

Let's talk about quinoa. I added a little ground turmeric and fresh ginger to the pot while the quinoa was steaming to infuse some health and flavor benefits into the mix. One of my secrets to achieving the best fluffy quinoa is to add oil during the cooking process. So in this case, I added a little Thrive® seaweed oil to ensure the quinoa was nice and tender with a tasty flavor. Once the cooking was done, I added a little nutritional yeast to increase the flavor. If you don't have it on hand, it's not a big deal … quinoa will still be excellent without it. You can always add cheese if you don't eat a vegan diet.

Side note # 1: Turn this into a tasty breakfast by cooking quinoa in 3 cups of vegetable broth versus 2 me drizzle warm coconut milk over quinoa just before serving.

Side note # 2: If quinoa doesn't suit your digestive system well, you can make this recipe with your favorite type of rice (or grain like barley or farro if it's not gluten intolerant).

Topping this quinoa is an onion, bell pepper, and kale sauteed with a sunny-sided (or poached or fried) egg for protein, and a little avocado for yum. All things combined give you a full breakfast that will keep you satisfied for days … well, hours.

The best part of waking up is … nutritious food in your breakfast bowl

Tasty quinoa breakfast dishes with peppers and kale

Preparation time: 15 minutes.

Cook time: 20 minutes.

Total time: 35 minutes


For the quinoa:

  • 2 cups vegetable broth see note *

  • 1 cup uncooked quinoa

  • 1 tablespoon Culinary seaweed oil flourishes

  • 1/4 teaspoon ground turmeric

  • 2 teaspoons fresh ginger, peeled and grated

  • Zest of 1 lemon

  • 1/2 teaspoon sea salt try

  • 2 tablespoons Nutritional yeast


  • 3 tablespoons Culinary seaweed oil flourishes

  • 1 small yellow onion, sliced

  • 1 red bell pepper cut into matches

  • 1 green bell pepper cut into matches

  • 1 head kale cut lacinato

  • 2 sunnyside up eggs

  • 1/2 large avocado, sliced


Prepare the quinoa:

  1. Bring 2 cups of vegetable stock (or water) to a boil. Add quinoa, seaweed oil, turmeric, ginger, lemon zest, and sea salt and bring to a boil. Reduce heat, cover, and simmer until most of the liquid has evaporated, about 12 to 15 minutes. Fluff quinoa with a fork, cover and let stand another 5 minutes. Add nutritional yeast and stir well. Try quinoa for flavor and add sea salt and / or a drizzle of lemon juice to taste.

Prepare the ingredients:

  1. Heat the seaweed oil in a skillet over medium-high heat. Add onions and sauté, stirring occasionally, until the onions begin to become translucent, about 3 minutes. Add bell peppers and continue to sauté, stirring frequently, until vegetables have softened but are still al dente, about 5 to 8 minutes.

  2. Reduce the heat to medium-low and add the chopped kale leaves to the pan and cover. Cook until the kale has wilted, about 2 minutes.

  3. Prepare breakfast bowls by dividing quinoa between two bowls, followed by sautéed onions, bell peppers, and kale. Top each bowl with 1 or 2 sun (or fried) eggs, along with a few slices of avocado. Serve and enjoy!

Recipe Notes

* You can also use water or chicken broth instead of vegetable broth

Make this a low FODMAP meal by skipping the onion

Cabbage Concurcuma Breakfast Peppers Quinoaized bowls

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