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Veggie Quinoa Breakfast Scramble
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Serves 4 |
A healthy and delicious way to begin the day.
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Ingredients:
1/2 cup water
1/4 cup quinoa
1 teaspoon olive oil
1 bell pepper, chopped
8 oz mushrooms, chopped
8 oz spinach, chopped
8 oz asparagus spears, chopped
10 egg whites
10 oz cherry tomatoes, halved
Salt, to taste
Ground black pepper, to taste
Directions:
Pour water into a small pot and bring to a boil on high heat. Add quinoa and cook for 12 minutes. Remove the pot from the heat and let sit for 15 minutes.
Pour olive oil into a large saucepan and bring to medium heat. Add pepper, mushrooms, spinach and asparagus spears to the pan. Saute vegetables for 10 minutes. Turn heat to simmer.
Pour egg whites into a non-stick skillet and bring to medium heat. Cook and scramble eggs until done.
Add the scrambled egg whites to the vegetables and bring back to medium heat. Stir together until mixed. Add halved cherry tomatoes and season with salt and pepper.
Add the quinoa to the egg and vegetable mix and stir together.
Spoon breakfast scramble onto serving plates and enjoy!
There are so many variations of the classic sandwich. Find a new favorite and share your love for one of the tastiest sandwiches around. View Recipes >
Traditional Irish Recipes for St. Patrick's Day
Enjoy these classic Irish dishes in honor of St. Patrick's Day. There's the traditional Corned Beef & Cabbage, Shepherd's Pie and even Irish Potato Soup. They're hearty, flavorful and easy to make! View Recipes >
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Veggie Quinoa Breakfast Scramble
Serves 4
Ingredients:
1/2 cup water
1/4 cup quinoa
1 teaspoon olive oil
1 bell pepper, chopped
8 oz mushrooms, chopped
8 oz spinach, chopped
8 oz asparagus spears, chopped
10 egg whites
10 oz cherry tomatoes, halved
Salt, to taste
Ground black pepper, to taste
Directions:
Pour water into a small pot and bring to a boil on high heat. Add quinoa and cook for 12 minutes. Remove the pot from the heat and let sit for 15 minutes.
Pour olive oil into a large saucepan and bring to medium heat. Add pepper, mushrooms, spinach and asparagus spears to the pan. Saute vegetables for 10 minutes. Turn heat to simmer.
Pour egg whites into a non-stick skillet and bring to medium heat. Cook and scramble eggs until done.
Add the scrambled egg whites to the vegetables and bring back to medium heat. Stir together until mixed. Add halved cherry tomatoes and season with salt and pepper.
Add the quinoa to the egg and vegetable mix and stir together.
Spoon breakfast scramble onto serving plates and enjoy!
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