Looking for some protein at breakfast? Nutty, whole-grain quinoa is a delicious, protein-rich food, and topped with eggs makes for a satisfying breakfast (1). Vegetables and bell peppers in this recipe add vegetables and you can combine this with citrusy fruits like oranges to help absorb calcium and iron in vegetables (2).
Working hours: Section 15 total time: 30 minutes
Quinoa Spinach Scramble
Efrata
- 1/2 cup (85g) quinoa, dry
- 5 large white eggs
- 1 tsp of dried thyme
- 1 tbsp olive oil
- 1 large red bell pepper, diced
- 2 cups fresh vegetables, finely chopped
- 1 green onion, cut
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
In a small pot, bring 3/4 cup of water to a boil over high heat. Add the quinoa and return to the boil, then cover and reduce to low. Cook for 15 minutes, then uncover and sprinkle, all the water should be absorbed. Remove and let cool, covered.
In a bowl, beat the egg whites, then stir in the dried thyme. Add the quinoa and stir to combine. Take away.
Meanwhile, add olive oil to a large saute pan and place over medium-high heat. Once hot, add bell pepper, spinach, green onion, salt and pepper. Cook for 2 minutes, until the pepper is soft. Add the quinoa egg mixture and stir, reduce the heat to medium, and cook, stirring frequently. Continue cooking until eggs are set, about 3 minutes. Serve immediately.
Serves: 2 | Amount: 1 1/2 cups
Meals (per hour): Calories: 272; Total fat: 7.5g; Saturated fat: 1g; Monounsaturated fat: 4g; Polyunsaturated fat: 2g; Cholesterol: 0mg; sodium: 455mg; Carbohydrates: 35g; Nutritional value: 5g; Sugar: 3g; Protein: 17g
Food: Calcium: 8%; Iron: 23%; Potassium: 699mg; Vitamin A: 195%; Vitamin C: 159%
Published September 14, 2019; Updated February 2026
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