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Protein for Breakfast: Quinoa Scramble

Wednesday, September 2013

  • ½ tablespoon extra-virgin olive oil
  • 1 teaspoon garlic, minced
  • 2 eggs
  • 1 tablespoon low-fat milk
  • Pinch of salt
  • Pinch of pepper
  • 1 cup spinach
  • ¼ cup cooked quinoa
  • 1 teaspoon grated Parmesan (optional)


  1. Heat half tablespoon oil in a nonstick skillet on medium-low heat. Cook minced garlic in oil for about one minute.
  2. Meanwhile, whisk two eggs with low-fat milk, salt, and pepper. Set aside.
  3. Add spinach to skillet. Cook for about 30 seconds.
  4. Pour egg mixture into the skillet. Let it sit for about 10 seconds, then start beating the eggs quickly toward the centre of the pan with a wooden spoon.
  5. When the eggs look nearly cooked, add cooked quinoa to skillet. Mix in well.
  6. Transfer to plate or bowl and garnish with sprinkle of Parmesan.

Makes 1 serving.

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Protein for Breakfast: Quinoa Scramble