Ingredients
1 cup uncooked quinoa
2 large eggs
1/2 cup diced bell peppers
1/4 cup diced red onion
1 tbsp olive oil
1 tsp sesame oil
1/2 tsp soy sauce
1/4 tsp crushed red pepper flakes
1 green onion (sliced), for garnish
1 tbsp sesame seeds, for garnish
Instructions
Rinse quinoa thoroughly and cook in 2 cups water according to package instructions. Fluff with a fork
Heat olive oil in a cast iron skillet over medium heat. Add red onion and sauté for 2 minutes
Add diced bell peppers and stir-fry for 3 minutes until slightly softened
Push vegetables to one side of the pan. Add beaten eggs to the empty space and scramble until just set
Add cooked quinoa and remaining seasonings to the pan. Toss everything together until well-combined
Cook for 1-2 minutes until quinoa is lightly golden and fragrant
Remove from heat and garnish with green onions and sesame seeds
Notes
Use any seasonal vegetables like zucchini, carrots, or mushrooms
Add 1/2 cup canned black beans for extra protein
Keep leftovers in an airtight container for up to 3 days
Increase protein by adding a third egg
Ensure skillet is well-heated for optimal browning
- Prep Time: 10
- Cook Time: 15
- Category: High Protein Breakfasts
- Method: Frying
- Cuisine: Asian Fusion
- Diet: High Protein
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 2g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2.5g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 160mg