Best 2 Quinoa Scramble Recipes

QUINOA SCRAMBLE

Quinoa Scramble image

My mom used to make a similar recipe using leftover rice when I was a kid. Now, I make it with quinoa, since I prefer that grain to rice. This is becoming a staple in my bento lunch box these days. Note: I don't normally remove the veggies once they are cooked. Usually, I push it to the far edges of the skillet and cook the eggs in the center. This scrambles everything together nicely. Just make sure that you cook your egg thoroughly! Also prep & cooking time is based on the assumption you are dealing with leftover, already cooked quinoa.

Provided by BluefrogJ

Categories Grains

Time 45m

Yield 4-5 serving(s)

Number Of Ingredients 9

Ingredients

1 cup quinoa, cooked
2 large carrots, diced
1 cup frozen peas
1 large sweet bell pepper, red, yellow, or orange
1/2 medium red onion, diced
2 large eggs
1 large garlic clove, minced or grated
2 tablespoons olive oil
1/2 tablespoon butter (optional)

Steps:

In a large, deep-sided skillet, heat two tablespoons of olive oil over a medium to medium-high heat.
When the oil begins to shimmer, place diced carrots, frozen peas, and diced red onion into the pan.
When carrots and onions are about halfway done, place bell pepper into the pan.
Once everything is well cooked, remove the ingredients from the skillet to plate.
If the skillet seems a bit dry to you, add 1/2 tablespoon of butter to coat the bottom of the skillet.
Add two eggs to the skillet. Scramble the eggs until cooked thoroughly.
Add the vegetables back to the skillet along with the cooked quinoa. Scramble all ingredients together until veggies and quinoa are heated through.
Serve warm and enjoy!

QUINOA STUFFING

Quinoa Stuffing image

Quinoa is a fluffy, slightly crunchy, high-protein, gluten-free alternative grain native to South America. This can be used to stuff a turkey or served as a side dish.

Provided by Heather Hogan

Categories Side Dish Stuffing and Dressing Recipes Vegetarian Stuffing and Dressing Recipes

Time 45m

Yield 8

Number Of Ingredients 10

Ingredients

4 cups vegetable stock
2 cups quinoa
¼ cup olive oil
1 butternut squash - peeled, seeded, and diced
2 small zucchinis, cut into 1-inch cubes
1 bunch green onions, chopped
1 cup diced dried apricots
1 cup dried cranberries
1 cup chopped fresh parsley
1 lime, juiced, or to taste

Steps:

Bring vegetable stock to a boil in a saucepan, reduce heat to low, and stir in quinoa. Cover pan and simmer until quinoa absorbs the liquid, 10 to 15 minutes. Remove from heat.
Heat olive oil in a large skillet over medium heat. Cook and stir butternut squash and zucchinis in the hot oil until slightly browned, about 10 minutes. Stir quinoa into the vegetables and gently mix green onions, apricots, cranberries, and parsley into the stuffing. Drizzle with lime juice to taste.

Nutrition Facts : Calories 386.9 calories, Carbohydrate 70.7 g, Fat 9.8 g, Fiber 9.9 g, Protein 9.1 g, SaturatedFat 1 g, Sodium 257.5 mg, Sugar 24.1 g

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