Packed with protein and nutrients, this Quinoa and Egg Scramble will keep you energized and satisfied all night long!

1

Start by rinsing 1 cup of quinoa under cold water in a fine mesh strainer. This helps remove the bitter coating.

2

In a medium saucepan, combine the rinsed quinoa and 2 cups of water. Bring to a boil over medium-high heat.

3

Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes or until all the water is absorbed. Remove the saucepan from heat, and let it sit covered for another 5 minutes.

4

While the quinoa is cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat.

5

Chop 1 onion and add it to the skillet. Sauté for about 3 minutes until softened.

6

Add 2 cups of spinach and 1 chopped tomato to the skillet, cooking until the spinach is wilted, about 2-3 minutes.

7

In a bowl, crack 4 eggs and whisk them together. Season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper.

8

Pour the eggs into the skillet, mixing everything together. Cook for about 3-4 minutes, stirring occasionally until the eggs are just set.

9

Finally, add the cooked quinoa to the skillet, folding it into the egg mixture until evenly combined and heated through.

10

Serve warm, and enjoy your nutritious dinner!

2 servings

• Add a dash of cumin or paprika for a flavorful twist.
• Try substituting some of the eggs with egg whites for a lighter dish.
• Serve with a side of salsa or hot sauce for an extra kick!

• Make sure to rinse the quinoa thoroughly to enhance its flavor.
• Feel free to add your favorite vegetables to the mix, such as bell peppers or mushrooms.
• Top with avocado slices or a sprinkle of cheese for added creaminess.

• fats: 14 grams
• fiber: 6 grams
• protein: 22 grams
• calories: 350
• carbohydrates: 40 grams

This dish is rich in protein and fiber, promoting satiety and energy, making it perfect for a healthy dinner.

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