Often, breakfast is a combo of eggs, some leftovers, and a fresh cuppa coffee. However, this reliable way to start the day can get fairly bland and leaves my belly asking for more.
Recently, I've started making a fresh veggie slaw medley to add to my breakfasts - and lunch and dinner if I'm being honest. It's quick and easy to make and can last a week if you prep enough.
Supplies
- Large mixing bowl / kitchen storage container (1-2 gallons)
Ingredients:
- 1 head cabbage finely chopped (I like red for the color)
- 1 cup cooked quinoa (season the water with salt, pepper, and olive oil)
- 2 diced cucumbers
- 1/2 cup raisins (raisins or other equivalent dried fruit work well)
- Olive oil
- Balsamic vinegar
- Apple cider vinegar
- 1-2 Lemon / lime juiced; zest if you're feeling frisky
- Salt + Pepper
- Other seasonal veggies to add. I like fennel and cilantro
- Optional spice directions
- other flavors - fennel seed, coriander,
Procedure:
- Cook and chop all the things
- Add oil and vinegars to taste.
- Mix in the bowl or storage container.
- Eat promptly. Fridge the rest. Gets better after a few days of marinating.
- In fridge is usually good for a week.
Hope that helps spice up your brekkie and makes your tummy happy with the extra color and fiber.