Diabetes: A delicious way to eat quinoa for breakfast!

Breakfast and diabetes can be difficult. If you have a little bit more time and want a change, try this oven-roasted quinoa with vegetables. Low GI/low fat, the perfect combination and also super delicious!

Diabetes diet: This quinoa breakfast recipe is perfect if you have left-over quinoa or have some in the freezer (have a look at the link below). Full of protein and vegetables, this is a delicious and healthy start to your day!

Ingredients

  • 50g courgette
  • 25g red pepper
  • 1 or 2 tbsp chopped chives
  • 1 egg
  • Grated cheese
  • 98g cooked quinoa
  • 2 tsp almond flour
  • Salt and pepper
  • Put some vegetable oil on the bottom and sides of the oven-proof dish to prevent it from sticking

Directions

  • Dice the red pepper
  • Set aside
  • Dice the courgette
  • Set aside with the red pepper
  • In a bowl, pour the quinoa
  • Brake an egg
  • Add the almond flour
  • Slice the chives and add to the bowl
  • Mince the shallot
  • Add to the bowl
  • Some salt and pepper
  • Incorporate the red pepper and courgette to the bowl
  • Mix
  • Place the quinoa and vegetables into an oven-proof dish
  • Sprinkle with grated cheese
  • Place in the oven at 200C or 392F for 20-30 minutes
  • Enjoy!

Diabetes & Carb content:

I am using 98g of cooked quinoa in this recipe which corresponds to 2R or 20g carbs

👉 The best time saver is to freeze the quinoa with the carb content already calculated. Have a look how I do it here↓

https://www.youtube.com/watch?v=leTN3OOKlQ4&t=118s

👉 Video link to another breakfast recipe, boletus mushroom toast:

https://www.youtube.com/watch?v=xiB64cQFbDg

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