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.

Nutriscore Rating: 70/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

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

Directions

Step 1

Rinse the quinoa thoroughly under cold water using a fine-mesh sieve to remove any bitterness.

Step 2

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.

Step 3

Heat 1 tablespoon of olive oil in a large skillet over medium heat.

Step 4

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.

Step 5

Add the diced red bell pepper and zucchini to the skillet. Cook for 4-5 minutes, stirring occasionally, until the vegetables are tender.

Step 6

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.

Step 7

Stir the cooked quinoa into the skillet, combining it thoroughly with the vegetables and eggs.

Step 8

Add the baby spinach and cook for 1-2 minutes until wilted.

Step 9

Season the mixture with salt, black pepper, and ground cumin, adjusting to taste.

Step 10

Garnish the quinoa scramble with freshly chopped parsley or cilantro before serving. Serve warm and enjoy!

Nutrition Facts

Serving size	1359.7 grams (1359.7g)

Amount per serving	% Daily Value*
Calories	1162

Total Fat 46.30g	59%
Saturated Fat 8.70g	43%
Polyunsaturated Fat 1.50g
Cholesterol 744mg	248%
Sodium 4589mg	200%
Total Carbohydrate 128.10g	47%
Dietary Fiber 7.20g	26%
Total Sugars 23.20g
Protein 55.50g	111%

Vitamin D 164IU	820%
Calcium 305mg	23%
Iron 13mg	71%
Potassium 1297mg	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.

Source of Calories

Fat: 36.2%

Protein: 19.3%

Carbs: 44.5%