This is one of my favorite things to make for breakfast. I’m one of those recipes-are-just-guidelines kind of cooks, so you’ll see that I’ll often ask you to experiment to find what tastes best to you. I created this recipe when trying to find more interesting ways to work whole grains into my breakfast besides oatmeal. (I’ll add a picture of the actual recipe soon!)
Cook Time: 5-7 minutes! Serves: 1
- 1/2 cup of Quinoa*
- 1/2 cup of your Favorite Veggies (I often use broccoli, spinach, tomato, onion and/or shitake mushrooms)
- 2 Eggs
- Salt, Pepper, & Spices
- 1 tbsp Olive Oil
- Chop veggies
- Cook on medium-high heat for 2-3 minutes
- Add the 2 Eggs and scramble
- Add pre-cooked Quinoa from your Cooking Day! while egg is just starting to turn white, but is still liquid
- Mix and cook for another 2 minutes
- Add a pinch of salt, pepper and what ever spices make you happy! (I often use turmeric, cayenne pepper, red pepper flakes, thyme, and/or Mrs.Dash)
The egg will cause everything to adhere a bit, and you can often shape it pretty well if you want to make it something interesting for a child (like a heart or a star) – and for most young children, you could use half of this recipe.
I love this recipe especially because you can switch it up so easily by changing the veggies and spices that you use.
After you try it, let me know what you think!
*You can now find Quinoa (pronounced keen-wa) at most grocery stores in the grain section close to bags of rice. If not, it will be available at your health food store, Trader Joe’s or Whole Foods, or you can buy it here
on Amazon. You can also use another grain with this recipe such as brown rice or buckwheat, I just prefer quinoa. The taste is much milder and the texture/consistency works well with the egg.