Spanish Quinoa Scramble

Spanish Quinoa Scramble is one of my new favorite ways to start the day. I’ve found that I do much better with a high protein breakfast, and this certainly fits the bill. Plus, I feel like I am getting bonus points for starting my day with so many veggies!

It is fairly easy to make, though if you are tight on time you may want to consider chopping the veggies ahead of time.

Course Breakfast

Cuisine Spanish

Prep Time 5

Cook Time 11

Total Time 16

Servings

Calories 617kcal

Author Wendy Polisi

Ingredients

4 eggs or 1 cup pressed and crumbled tofu
1 teaspoon dried oregano
1 teaspoon smoked paprika
½ teaspoon sea salt
¼ teaspoon fresh ground pepper
1 teaspoon coconut oil or oil of choice
1 zucchini julienned
1 red pepper seeded and chopped
1 to mato seeded and chopped
½ cup cooked quinoa
2 ounces cheddar cheese or Daiya shredded
½ avocado chopped
Salsa for serving

US Customary - Metric

Instructions

In a medium bowl mix together eggs or tofu, oregano, paprika, salt and pepper.
Heat oil in a skillet and add zucchini and red pepper. Cook for 5 to 8 minutes, until the vegetables begin to soften. Add tomato and quinoa and cook for an additional 3 minutes. Pour egg or tofu mixture over the vegetables and cook, string constantly, until the eggs are cooked through. Top with cheese and allow to melt.
Serve with avocado and salsa.

Notes

Servings 3, Serving Size 250g, Calories 309, Fat 21.2g, Carbohydrates 16.2g, Protein 15.7g, Cholesterol 238mg, Sodium 524mg, Potassium 647mg, Fiber 5.3g, Sugars 4.2g

Nutrition