This innovative, Start-Fresh inspired breakfast comes to us from Ashley B. This recipe is a perfect anti-inflammatory breakfast and great to take to the office for long distance commuters. 

Prep Time: 5 Minutes  Cooking Time: 15-20 Minutes     Serves: 2
Quinoa Cake Ingredients:

• 1/3 cup organic white quinoa (makes about 1 1/4 cups)
• 2 organic omega 3 eggs, beaten
• A handful of organic spinach
• A handful of organic kale, de-stemmed and chopped
• 2-3 organic broccoli florets, chopped
• A chunk of organic red onion, diced
• A pinch of pink Himalayan salt, freshly ground pepper, curry powder and kelp seasoning (or a seasoning blend of your liking)

  Italian Chutney Ingredients:

• 1 cup organic basil, loosely packed, chopped
• 1 cup organic cherry tomatoes, sliced
• 1/2 cup Daiya Shredded “Mozzarella”, organic Pecorino-Romano cheese or organic feta cheese
• 1-2 organic garlic cloves, smashed and minced
• Organic, virgin coconut oil for sautéing and spreading on quinoa cake

Cooking Instructions:
Note: Preparing quinoa ahead of time should cut cooking time in half.

• Cook quinoa for 10 minutes or until fluffy
• Add all of the quinoa cake ingredients into the pot and mix
• Spread the ingredients into a sauté pan and cover with a lid, cooking until cake binding eggs are firm (you can also split the mix into 2 cakes)
• While the quinoa cake is cooking, prepare the chutney by sautéing the ingredients, garlic first, in the coconut oil until desired doneness and/or cheese is melted
• Spread a bit of coconut oil on cake and top with chutney, enjoy!