I know this may seem unconventional, but this is one of my very favorite breakfasts! I make a giant batch of Roasted Brussels Sprouts, quinoa, and lentils and eat this all week. It is a super satisfying and filling meal that lasts me until my next meal (much more than I can say for most “conventional” breakfasts). It takes no time to make each morning since it it is already prepared and keeps for at least a week. This also makes a great to-go lunch!
I love to use Trader Joes precooked Steamed Lentils. They are much easier than making your own, and for some reason I think they taste a lot better than I have managed to make them myself. I know beans and lentils are super easy to prepare, but somehow the effort of remembering ahead of time to make a batch since they take so long just feels insurmountable most times.
I also love to make quinoa in a Rice Cooker, since it means I can set it and forget it and I don’t have to tend to it. I’m sure you could also cook quinoa in an Instant Pot if you have one since they have a rice cooker function, but I haven’t ventured to get one of those, yet.
The serving size for this recipe is for only one serving, so multiply accordingly depending on how many servings you would like to prepare.
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