Light and Fluffy Eggs

Name: Light and Fluffy Eggs
Ingredients: ¼ cup (60 mL) water; 2 Tbsp (30 mL) quinoa; 2 large eggs; 1 Tbsp (15 mL) milk; Pinch salt; Spanish onion, green onion, mushrooms, green pepper, red pepper, yellow pepper, ham, sausage, cheddar cheese; Spanish onion, green onion, mushrooms, green pepper, red pepper, yellow pepper, ham, sausage, cheddar cheese; Spanish onion, green onion, mushrooms, green pepper, red pepper, yellow pepper, ham, sausage, cheddar cheese; Spanish onion, green onion, mushrooms, green pepper, red pepper, yellow pepper, ham, sausage, cheddar cheese; Spanish onion, green onion, mushrooms, green pepper, red pepper, yellow pepper, ham, sausage, cheddar cheese; Spanish onion, green onion, mushrooms, green pepper, red pepper, yellow pepper, ham, sausage, cheddar cheese; Spanish onion, green onion, mushrooms, green pepper, red pepper, yellow pepper, ham, sausage, cheddar cheese; Spanish onion, green onion, mushrooms, green pepper, red pepper, yellow pepper, ham, sausage, cheddar cheese; Spanish onion, green onion, mushrooms, green pepper, red pepper, yellow pepper, ham, sausage, cheddar cheese

Preparation info

Serves
1

Difficulty
Easy

Appears in

Quinoa 365

By Patricia Green and Carolyn Hemming

Published 2011

About

Quinoa lightens scrambled eggs, making them even more fluffy. Dress up this dish with classic egg accompaniments, such as red, yellow or green peppers, onions, cheese, ham, sausage or mushrooms, to satisfy your morning hunger.

Ingredients

¼ cup (60 mL) water
2 Tbsp (30 mL<

Breakfast
Gluten-free
Vegetarian

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.

Lightly grease a large nonstick skillet or spray with cooking oil and place over medium heat. Sauté or fry any vegetables or meats (if usin