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Savory Veggie Breakfast Quinoa Bowl
Serves
50
About
Ingredients
½ cup olive oil
½ cup minced garlic
6 qt. red, orange, or yellow bell pepper, diced
6 qt. zucchini, diced
3 qt. onion, diced
1 lb. shiitake mushrooms, destemmed, sliced
12 ½ qt. cooked quinoa
2 cups Kikkoman Less Sodium Soy Sauce
8 dozen, 4 eggs, scrambled
1 ½ cups fresh cilantro, coarsely chopped for garnish
Directions
- Heat the oil over medium heat. Add the garlic and sauté until fragrant, about 1-2 minutes.
- Add the bell peppers, zucchini, onion, and mushrooms. Sauté until the vegetables are tender, about 5-7 minutes.
- Add the cooked quinoa and soy sauce to the sautéed vegetables. Stir well to combine and heat through.
- Serve the quinoa and vegetables topped with scrambled eggs and garnished with cilantro.
