Jalapeño Cheddar Pepper Scramble

Name: Jalapeño Cheddar Pepper Scramble
Ingredients: ½ cup (125 mL) water; ¼ cup (60 mL) quinoa; 1 Tbsp (15 mL) butter; ½ cup (125 mL) diced red bell pepper; 4 large eggs; 1 Tbsp (15 mL) milk; 1-2 tsp (5-10 mL) minced pickled jalapeño pepper; Pinch salt; ¼ cup (60 mL) shredded cheddar cheese; ¼ cup (60 mL) thinly sliced green onion

Preparation info

Serves
2

Difficulty
Easy

Appears in

Quinoa 365

By Patricia Green and Carolyn Hemming

Published 2011

About

A quick kick of flavor, this one-pan scramble is perfect for days when you just need something different, but don’t have much time. This fast and tasty recipe is great served with hot buttered toast.

Ingredients

½ cup (125 mL) water
¼ cup (60 mL

Breakfast
Vegetarian
Gluten-free

Method

Bring the water and quinoa to a boil in a small saucepan. Reduce to a simmer, cover and cook for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for an additional 5 minutes. Remove the lid and fluff with a fork. Set aside.

Melt the butter in a large nonstick frying pan on medium-high heat. Sauté the red pepper for about 5 to 7 minutes, until tender.