In this post I’m going to give you a scrumptious breakfast recipe using Quinoa.
What is quinoa?
Here is a definition of what quinoa is, taken from a wonderful site called Cooking Quinoa:
“Quinoa is often referred to as an ancient grain, but it is not actually a grain at all. It is a seed that is a relative to spinach and chard.
It is gluten free and considered to be an ideal food for those who have food allergies.
A one cup serving of quinoa has 220 calories, 5 grams of fiber and 8 grams of protein. The carbohydrate content is low-glycemic making it an ideal food for diabetics and anyone trying to stay away from high-glycemic white carbohydrates.
It has all of the amino acids needed for health. It is not often that you find a complete protein in a plant based food! According to the World Health Organization, the quality of protein in quinoa is equal to that found in dehydrated whole milk.
A great source of antioxidants, vitamins and minerals, quinoa is a super food that you should try!”
With a huge bowl of cooked quinoa leftover, I decided to look up more quinoa recipes.
Quinoa Breakfast Scramble Recipe – 12 Weight Watchers Points Plus Value
Please note that I calculated the points based on the fact that I prefer larger servings.
However, I’ve heard from fellow Weight Watchers members that 1/2 of this recipe is plenty as 1 serving.
Therefore, the Points Plus Value would be 6 PPV per serving.
And the Smart Points Value would be 5.5 SP per serving.
I discovered this particular Quinoa Breakfast Scramble recipe on a site called Fine Cooks.
Because I didn’t have all of the ingredients on hand, such as feta cheese and basil, I tweaked the recipe a little bit using what I already had at home.
In addition, I used eggs brought to us by my sister-in-law, who lives in Cape Cod and whose husband raises chickens.
Can’t get any better than that!
Quinoa Breakfast Scramble Recipe
Quinoa Breakfast Scramble Recipe – 12 Weight Watchers Points Plus Values
- - 1 cup cooked quinoa I used red quinoa, but you can also use white or black quinoa
- - 3 eggs
- - 2 t. half & half
- - 1/4 c. freshly chopped cilantro
- - 1/4 c. chopped tomato
- - 1/4 c. sliced spring onions
- - salt & pepper to taste
- In a small bowl, whisk the eggs and the half and half together.
- In a skillet over low/medium heat, add the eggs and begin to scramble as they cook.
- Add the other ingredients.
- Continue to gently scramble until eggs are cooked through and ingredients are mixed together.
It isn’t the prettiest dish in the world, and when I make this again I will most likely use the white quinoa so that it blends in with the color of the eggs.
Because I used small eggs I felt like the egg/quinoa ratio wasn’t exactly how I would have preferred.
So next time will use larger eggs or more than 3.
But oh my goodness, this is one tasty breakfast and also very satisfying.
If I had the feta cheese on hand, I would have added that too.
I didn’t add the cinnamon, allspice or butter.
The butter I just plain forgot and the cinnamon and allspice I don’t know if I would like in an omelet.
If you have never tried quinoa, you must.
It’s healthy, it’s tasty, and it’s satisfying.
Yesterday I added cooked quinoa to a cowboy caviar recipe I had made over the weekend, which has beans, avocado, italian dressing, etc.
It was so good!
Pretty soon I’m going to be making quinoa cakes, smoothies, and whatever else I can do with it!
That’s how much I love this stuff!
I would love to add more tried and true quinoa recipes to my arsenal.
So if you know of any, please let us know!
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