Best Quinoa Scramble Recipes

QUINOA SCRAMBLE

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!

SOUTHWESTERN QUINOA SCRAMBLE

Steps:

• Make Sauce: Combine the chili sauce with the Harissa and set aside. Cook quinoa: Bring 2 cups water and a pinch of salt to a boil in a saucepan. Add quinoa, reduce heat to a slow simmer and cover. Cook about 10- 15 minutes or until all the water has evaporated. Uncover, fluff with a fork, and set aside to cool. In a wok or large saucepan, heat 2 T. olive oil. Saute peppers and scallions until they wilt slightly. Add quinoa, black beans and saute for one minute. Add corn, and spinach and saute for another minute or two. Add harissa sauce and saute until heated through. Sprinkle with chopped herbs. Transfer to serving dish and add crumbled feta cheese. Serve lukewarm.

QUINOA/TOFU/KALE SCRAMBLE

Steps:

• In a big skillet or pot heat the olive oil and salt over medium-high heat. Stir in the shallot and cook for a minute or two. Stir in the quinoa and corn and cook until hot and sizzling. Stir in the kale and then the tofu, cooking until tofu is heated through. Remove the skillet from heat and stir in the pesto and pumpkin seeds. Mix well so the pesto is spread throughout. Turn everything out onto a platter and top with the cherry tomatoes. *Rinse about 2 cups quinoa in a fine-meshed strainer. In a medium saucepan heat the quinoa and 4 cups water until boiling. Reduce heat and simmer until water is absorbed and quinoa fluffs up, about 15 minutes. Quinoa is done when you can see the curlique in each grain, and it is tender with a bit of pop to each bite. Drain any extra water and set aside. ** To roast cherry tomatoes: Heat oven to 350F degrees. Cut each tomato in half and arrange in a large oven-proof baking dish. Mix together a big splash of olive oil, a spoonful of brown sugar, and a few pinches of salt - pour this over the tomatoes. Gently toss them a bit, making sure they all get coated, finishing with each tomato facing cut-side up. Place in the oven and bake for 45 mintutes or so, until the tomatoes are shrunken and sweet.