Veggie Quinoa Scramble

Veggie Quinoa Scramble




I grew up with scrambled eggs as the to to food when we didn’t have anything planned for breakfast, lunch or dinner. Just add some rice, a few veggies and call it a day!

This dish is one of my famous, “What do we have that we could throw in a pot?” style of a meal. During the summer we always have fresh vegetables on our counter waiting to be cut and thrown together in a dish. Now that it’s cold and cloudy out, I love making dishes that remind me of summer.

Veggie Quinoa Scramble

Over the past few months I’ve fallen in love in quinoa. It makes dishes more filling, it’s high in protein and I can’t stop adding it to all my recipes!

Now you can pretty much throw any veggies you have in this dish but I always like using carrots and celery as staples.

Veggie Quinoa Scramble

Veggie Quinoa Scramble

Ingredients

  • 1.5 cups cooked quinoa
  • 8 oz sliced portobello mushrooms
  • 3 stalks celery, diced
  • 4 carrots, shredded
  • 1/2 yellow onion, chopped
  • 5 garlic cloves, minced
  • 4 eggs
  • 2 tbsp fresh parsley
  • 2 tbsp soy sauce
  • salt & paper to taste

Instructions

  1. In a large pan, heat one tablespoon of olive oil over medium heat. Sautée onion and celery for 3 minutes.
  2. Stir in mushrooms, carrots and garlic. Cook for an addition 5 minutes, stirring frequently.
  3. Meanwhile, whisk eggs in a bowl
  4. Reduce heat, mix in quinoa, add soy sauce, salt and pepper.
  5. Set mixture to one side of pan and pour eggs into pan, mix until scrambled.
  6. Combine quinoa mixture and eggs together.
  7. Remove from heat, sprinkle parsley on top. Serve immediately.
Recipe Management Powered by Zip Recipes Plugin
http://www.pintsandpickles.com/veggie-quinoa-scramble/

Veggie Quinoa Scramble

You may also like

Leave a Reply

Your email address will not be published. Required fields are marked *