Rainbow Quinoa

By e_puca

A great tasting, healthy, and easy, recipe for breakfast or lunch. Makes enough for several meals...
Protein 0 Fats 0 Carbs 2

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

Details

Preparation time 10mins
Cooking time 45mins
Adapted from Beyonddiet.com

Preparation

Step 1

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.