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Turmeric Quinoa Breakfast Bowls with Peppers and Kale
Ingredients
  • subheading: Quinoa:
  • 2 Cups vegetable broth (see note)
  • 1 Cup uncooked quinoa
  • 1 Tablespoon Thrive® Culinary Algae Oil
  • ¼ Teaspoon ground turmeric
  • 2 Teaspoons fresh ginger peeled and grated
  • Zest of 1 lemon
  • ½ Teaspoon sea salt to taste
  • 2 Tablespoons nutritional yeast
  • subheading: Toppings:
  • 3 Tablespoons Thrive® Culinary Algae Oil
  • 1 Small yellow onion sliced
  • 1 Red bell pepper cut into matchsticks
  • 1 Green bell pepper cut into matchsticks
  • 1 Head lacinato kale chopped
  • 2 Eggs sunny-side up
  • ½ Large avocado, sliced
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