Quinoa Egg & Spinach Scramble
Quinoa, pronounced [KEEN-wah] was always very elusive to me. I could never find it in a store and finally I came across it in the Bob’s Red Mill brand (the brand I use for my beloved flax seeds) and bought it immediately. Then it was just deciding what to do with it. So far I’ve had it as a cold breakfast cereal with berries and nuts which was pretty great. I had some quinoa salad ideas but what I really wanted was an interesting breakfast with some of this elusive (to me) yet ever so popular food.
So what is the deal with Quinoa, anyway? Why the craze all of a sudden when it has been cultivated for thousands of years? I couldn’t tell you why it is all of a sudden a big deal but it is jammed with B vitamins and minerals such as: Manganese, iron and magnesium. There is a lot of fiber and quinoa also contains all 9 essential amino acids. Essential meaning that our bodies do not produce them and we must get these amino acids from the food we eat. If you are a vegetarian/vegan you may want to seriously eat quinoa more often as it is hard to find beans with all 9 essential amino acids. (Nutrition nerd here, sorry y’all)
I woke up wanting eggs and I had some spinach left over from a blueberry spinach smoothie I made so I made some quinoa, cooked up some eggs threw in 1 cup of the quinoa and 2 large handfuls of spinach. It was pretty bland honestly, but healthy. I thought about what I could do to add some flavor and I’m coming up blank. Maybe add an onion? What spices go well with eggs and spinach? Are there any ideas/opinions out there? I’ll have to try something next time.
Quinoa tip: Rinse thoroughly before cooking. The seeds are coated with saponins. (Naturally-occurring plant chemicals) You will know if you didn’t rinse it enough because it will have a bitter taste to it. Yes, I made this mistake the first time around.
You will be able to do a few different things with 1 cup of dry quinoa since it makes about 3 cups when cooked. This recipe calls for 1 cup of cooked quinoa so you will have about 2 cups left over if you cook 1 cup raw. I like storing it in the fridge for when I need it. If you don’t want left over quinoa then I’d make less than a cup. (¼ of a cup is equal to 1 cup cooked quinoa)
I have lots of ideas for this grain. Some will have to wait because they require some seasonal items that I just won’t buy during the winter months. Stuffed quinoa bell peppers anyone?
I’m curious: Have you ever tried quinoa and if so, what is your favorite way to make it?
Add some spices or an onion to this recipe. Read the comments for some reader ideas!
Prep Time: 5
Cook Time: 15
Total Time: 20
Small amount of butter or cooking spray
2 tsp 2% milk
1 cup quinoa, cooked
2 large handfuls of spinach
salt and pepper, to taste
Cook 1 cup quinoa according to package instructions. Whisk the milk with both eggs until combined. Butter/spray a frying pan.
Place egg mixture in frying pan and gently move the mixture towards the center with a wooden spoon or spatula. Season with salt and pepper to your liking.
Once eggs are almost done put one cup of the cooked quinoa in along with the spinach and cook until spinach starts to wilt.(use your judgement so the eggs do not burn or use a separate pan for the eggs.)