Quinoa Scramble


4 cups fresh spinach

6 eggs

1 tblsp. Olive oil

1 red pepper diced

1 onion diced

1 Cup cooked Quinoa

1 cup black beans

1 small can diced tomatoes

2 tsp. chili powder

1 tsp. ground cumin

Salt and pepper to taste 

Blend eggs and spinach. Pour olive oil into a large frying pan. Add red pepper and onion and cook on medium heat until soft. Add remaining ingredients to frying pan including blended spinach and eggs. Stir while cooking (like you would when cooking scrambled eggs). When eggs are set it is ready to eat! 

Option for lunch or dinner: Cook the peppers and onion as directed above. Add beans, tomatoes and seasoning. Make 2 cups of cooked quinoa. Pour ½ cup of quinoa on each plate and soon pepper mixture over the quinoa. (Can add ground beef or turkey too!) You can also double this recipe and then use the leftovers for breakfast the next day. Just add the blended eggs and spinach to the leftovers and cook. 

Servings: 4

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