Quinoascramble Recipes
QUINOA SCRAMBLE
My mom used to make a similar recipe using leftover rice when I was a kid. Now, I make it with quinoa, since I prefer that grain to rice. This is becoming a staple in my bento lunch box these days. Note: I don't normally remove the veggies once they are cooked. Usually, I push it to the far edges of the skillet and cook the eggs in the center. This scrambles everything together nicely. Just make sure that you cook your egg thoroughly! Also prep & cooking time is based on the assumption you are dealing with leftover, already cooked quinoa.
Provided by BluefrogJ
Categories Grains
Time 45m
Yield 4-5 serving(s)
Number Of Ingredients 9
Steps:
- In a large, deep-sided skillet, heat two tablespoons of olive oil over a medium to medium-high heat.
- When the oil begins to shimmer, place diced carrots, frozen peas, and diced red onion into the pan.
- When carrots and onions are about halfway done, place bell pepper into the pan.
- Once everything is well cooked, remove the ingredients from the skillet to plate.
- If the skillet seems a bit dry to you, add 1/2 tablespoon of butter to coat the bottom of the skillet.
- Add two eggs to the skillet. Scramble the eggs until cooked thoroughly.
- Add the vegetables back to the skillet along with the cooked quinoa. Scramble all ingredients together until veggies and quinoa are heated through.
- Serve warm and enjoy!
QUINOA CREPES
Quinoa Crepes with Hemp Vanilla Sauce & Fruit .. Quinoa & brown rice flours produce a gluten free spin on an old favorite
Provided by VeggiesByCandlelight
Categories Breakfast
Time 30m
Yield 12 6" crepes
Number Of Ingredients 6
Steps:
- Quinoa Crepes with Hemp Vanilla Sauce & Fruit . Quinoa & brown rice flours produce a gluten free spin on an old favorite.
- Combine the flours & cornstarch in a medium bowl.
- Add the eggs, egg whites and almond milk. Whisk until smooth.
- Heat a lightly oiled six-inch skillet on medium-high heat. Pour two tablespoons of batter into the center of the pan, tilting in a circular motion to spread evenly over the bottom.
- Flip the crepe when the edges begin to curl (about 30 to 45 seconds). Cook the other side for another 30 seconds, then remove from the pan.
- Place the hot crepe on a plate and cover with foil. Repeat with the remaining batter.
Nutrition Facts : Calories 28.4, Fat 0.9, SaturatedFat 0.3, Cholesterol 31, Sodium 21.3, Carbohydrate 3, Fiber 0.2, Sugar 0.1, Protein 1.9
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