Quinoa Scramble
Fuel your mornings or power up any meal of the day with this vibrant and protein-packed Quinoa Scramble! Combining fluffy, nutrient-rich quinoa with a colorful medley of sautéed vegetables, scrambled eggs, and fresh spinach, this versatile dish balances wholesome ingredients with bold flavors from hints of cumin and garlic. Both hearty and healthy, the recipe is naturally gluten-free and ready in just 30 minutes, making it a perfect choice for busy weekdays or lazy weekend brunches. Finished with a sprinkle of fresh parsley or cilantro, this one-pan dish is as visually appealing as it is delicious. Whether served solo or alongside a slice of crusty bread, this Quinoa Scramble promises to become your go-to recipe for a satisfying, nutrient-dense meal. Keywords: quinoa scramble recipe, healthy breakfast, gluten-free quinoa dish, quick brunch ideas, protein-packed meals.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 tablespoon olive oil
- 1 small, diced onion
- 2 cloves, minced garlic
- 1 small, diced red bell pepper
- 1 medium, diced zucchini
- 4 large eggs
- 2 cups baby spinach
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 teaspoon ground cumin
- 2 tablespoons, chopped fresh parsley or cilantro
Instructions
Rinse the quinoa thoroughly under cold water using a fine-mesh sieve to remove any bitterness.
In a medium saucepan, bring 2 cups of water to a boil and add the 1 cup of rinsed quinoa. Reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is tender and water is absorbed. Fluff with a fork and set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add the diced onion and sauté for 2-3 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the diced red bell pepper and zucchini to the skillet. Cook for 4-5 minutes, stirring occasionally, until the vegetables are tender.
Push the vegetables to one side of the skillet. Crack the eggs into the empty side of the skillet and scramble them using a spatula until they are just set.
Stir the cooked quinoa into the skillet, combining it thoroughly with the vegetables and eggs.
Add the baby spinach and cook for 1-2 minutes until wilted.
Season the mixture with salt, black pepper, and ground cumin, adjusting to taste.
Garnish the quinoa scramble with freshly chopped parsley or cilantro before serving. Serve warm and enjoy!
Nutrition Facts
Calories |
1162 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.3 g | 59% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 4588 mg | 200% | |
| Total Carbohydrate | 128.1 g | 47% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 23.2 g | ||
| Protein | 55.5 g | 111% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 305 mg | 23% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 1297 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
