This Quinoa with Eggs and Vegetables is so healthy and tasty. You’ll love this delicious and versatile dish for breakfast, lunch, or dinner.
This recipe of Quinoa with Eggs and Vegetables is packed with protein, vitamins, and minerals. And it tastes great, too! These veggies go so well together, with complementary flavors and just a bit of spice. The eggs and quinoa add nice texture, and the soy sauce and scallions finished it off.
This vegetarian recipe is so easy to make. You can prep and saute the vegetables and cook the eggs in minutes. If you really want to save time, you can also prepare the quinoa ahead of time. Make this for an easy lunch or dinner. It even works as a healthy breakfast meal in place of breakfast burritos and sandwiches. Let’s go over the yummy ingredients you need to make it.
Main Ingredients
- Vegetables. Carrot, bell pepper, and jalapeño make the best combination! Other veggies, such as asparagus, broccoli, onion, mushrooms, corn, or peas, could be used instead of or in addition to these three.
- Quinoa. White, red, or black quinoa can be used in this recipe.
- Eggs. You can adjust the number of eggs depending on personal preference. You can add more when you are serving this for breakfast, or less if you serve it for lunch or dinner.
- Soy Sauce. Brings saltiness and extra umami flavor to the mix.
- Scallions. A perfect finish for the dish!
- Oil. Just a bit is needed to prevent sticking.
How to Make this Quinoa with Eggs and Vegetables
1. Prep the vegetables. Cut the peppers into strips. Using a vegetable peeler, shave the carrot into flat strips. Then, dice the jalapeño pepper.
2. Place a non-stick skillet over medium-high heat and add the oil and bell pepper. Cook for 3 minutes, until the pepper just starts to soften.
3. Add the carrot strips and jalapeño, and then cook for another 2 minutes.
4. Add the soy sauce and eggs to the pan and cook until the eggs are almost set. At this point, add the cooked quinoa and cook until heated through.
5. Stir in the scallions and serve immediately. Garnish with sliced jalapeno, if desired.
FAQs About This Dish
Can I use other veggies? Absolutely. You can use any vegetables that you like in place of these three, or just add them in addition. Other veggies, such as asparagus, broccoli, onion, mushrooms, corn, or peas work well, too. Just remember to change the quantity of eggs, quinoa, and soy sauce as well to keep the ingredients in the recipe in proportion to each other.
How long does it last? This Quinoa with Eggs and Vegetables will last in the fridge for 3-4 days in a tightly sealed container.
Is this recipe healthy? This dish is very healthy, packed with protein and vitamins, while still being moderately low in fat and calories. Stir-frying is a fast way to cook small vegetables, resulting in tender-crisp veggies that retain more nutrients than if they were boiled. This is a great meal if you are trying to eat a low-fat or gluten-free diet.
Can I add meat to this dish? Yes, you can. If you prefer, you can add small pieces of chicken, beef, or shrimp to this recipe. Just add it 2-3 minutes before the veggies so it has time to cook without the veggies getting overcooked.
How to Serve
This Quinoa with Eggs and Vegetables is very versatile and can be enjoyed in many different ways and at different meals. Here are some options:
- On its own for breakfast (double the recipe and make it a family meal)
- As a vegetarian lunch/dinner, with some avocado or tomatoes on top
- Alongside a delicious salad
- As a side for your favorite protein, such as chicken, beef, tofu, or fish
Whether it’s breakfast, lunch, or dinner, you’ll love how filling and healthy this Quinoa with Eggs and Vegetables is. It’s perfect for busy days because you can even prepare some of the ingredients the night before. Enjoy this recipe as is or tweak it to include your favorite veggies and proteins. It’s so versatile, everyone will want some.
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Video Tutorial
Quinoa with Eggs and Vegetables
Ingredients
- 1 medium bell pepper red, yellow, or orange
- 1 medium carrot
- 1 jalapeno pepper
- 1 tbsp grapeseed oil or other kind
- 2 tbsp soy sauce
- 3 eggs
- 2 cups cooked quinoa
- 1/4 cup chopped scallions
Instructions
- Prep the vegetables. Cut the peppers into strips. Using a vegetable peeler, shave the carrot into flat strips. Then, dice the jalapeño pepper.
- Place a non-stick skillet over medium-high heat and add the oil and bell pepper. Cook for 3 minutes, until the pepper just starts to soften.
- Add the carrot strips and jalapeño, and then cook for another 2 minutes.
- Add the soy sauce and eggs to the pan and cook until the eggs are almost set. At this point, add the cooked quinoa and cook until heated through.
- Stir in the scallions and serve immediately. Garnish with sliced jalapeno, if desired.
Notes
NOTE ABOUT COOKING QUINOA
If you are cooking quinoa specifically for this recipe, measure out 2/3 cup of dry quinoa and 1 1/2 cups of water . You can use another liquid besides water, such as chicken, vegetable, or mushroom broth, which will add a nice flavor to the finished dish. Cook the quinoa covered with a tight lid for 15 minutes.HOW TO SERVE
This Quinoa with Eggs and Vegetables is very versatile and can be enjoyed many different ways and at different meals. Here are some options:- On its own for breakfast (double the recipe and make it a family meal)
- As a vegetarian lunch/dinner, with some avocado or tomatoes on top
- Alongside a delicious salad
- As a side for your favorite protein, such as chicken, beef, tofu, or fish
Every recipe looks absolutely terrific.
Many thanks.
Penny
Thank you very much, Penny!