Quinoa with Eggs and Vegetables
This Quinoa with Eggs and Vegetables is so healthy and tasty. You’ll love this delicious and versatile dish for breakfast, lunch, or dinner.
Servings: 2 servings
- 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
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.
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
Calories: 422kcal | Carbohydrates: 48g | Protein: 19g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 246mg | Sodium: 1136mg | Potassium: 671mg | Fiber: 8g | Sugar: 6g | Vitamin A: 7390IU | Vitamin C: 86mg | Calcium: 78mg | Iron: 5mg