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This is what I eat for breakfast.  If you make some, you will also be able to lose like 55 pounds and ride your bike pretty far (but kinda slow–I’m old).   Make a batch on Sunday and you can reheat it until Friday and then you’ll have to eat something else– I can’t plan everything for you.  This is a little different from one I posted before.  It must be better because I make it this way now.

This batch was half barley/half quinoa and a lot of veggies

Takes about 30 mins and makes about 4 servings.

Dice two small or one big leeks (two cups), two carrots, and four pieces of celery (about a cup of each).  Put in pot with a small amount of olive oil, enough to keep it from sticking, and sweat over medium heat until soft and almost browned.  This is the base for the broth that you’re going to  cook the grains in.
Mince an inch of ginger and 4-5 cloves of garlic (to taste), Thai (or other) chili to taste — I use 4 but that’s kinda hot, and a stalk or two of lemon grass minced (if you have it and know how to use it).  Add those.
Heat for a couple minutes, you should smell the garlic.  Slowly add 4  to 4-1/2 cups of water and bring to a boil.  You should have a nice broth now.  Season with pepper and soy sauce to taste.
Add one cup quinoa and keep boiling until it starts to thicken and turn down to a simmer.  Simmer for about 20 minutes until water is absorbed.  Serve with soy sauce and sriracha because it needs to be even hotter.

Throw in any other veggies you think would be good.  I also throw in some flax seeds for omega 3s.  It is also great with barley or oats or a mixture. If you use rice, it will be a vegan jook or congee, just cook it longer and with more water if you like it soupy like jook.  I haven’t tried that yet.