Rainbow Quinoa

A great tasting, healthy, and easy, recipe for breakfast or lunch. Makes enough for several meals... Protein 0 Fats 0 Carbs 2
Photo by Edna P.
Adapted from beyonddiet.com

PREP TIME

10

minutes

TOTAL TIME

45

minutes

SERVINGS

--

servings

PREP TIME

10

minutes

TOTAL TIME

45

minutes

SERVINGS

--

servings

Adapted from beyonddiet.com

Ingredients

  • 1/4

    c. quinoa, black, organic

  • 3/4

    c. quinoa, white, organic

  • 1

    stlk. celery stalk, fresh, organic

  • 1/4

    c. carrot, fresh, organic

  • 1/4

    c. bell pepper, green, fresh, organic

  • 1/4

    c. bell pepper, red, fresh, organic

  • 1/4

    c. bell pepper, yellow, fresh, organic

  • 1

    green onion, fresh, organic

  • 2

    whole egg, omega-3, cage-free, organic

  • 1/2

    tsp. sea salt, unrefined and pure

  • 1

    tbs. olive oil, extra virgin, unrefined and unfiltered, organic

  • 1

    garlic, fresh, organic

  • 1

    med. tomatoes, red, fresh, organic

Directions

Combine vegetables, quinoa, and 2 cups of water in a saucepan. Add salt, garlic, and olive oil. Bring mixture to a boil. Reduce heat, cover, and simmer until water is evaporated (about 10 minutes). Heat 2 tablespoons of olive oil in a frying pan. Crack the eggs into the pan, and cook, scrambling, until eggs are done. Add cooked quinoa to the pan, and stir it all up. Cover and cook for about 10 minutes. Serve with sliced tomato.

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