Quinoa and Scrambled Egg Yolk (Single Bowl Meal)
The Scrambled Egg Yolk and Quinoa Bowl is a healthy and filling breakfast bowl that is high in protein and fiber. It is a gluten-free and vegetarian dish, making it a great option for those with dietary restrictions. However, those with an egg allergy should avoid this recipe.
Allergen Information: Contains Egg
Nutrition Facts
Per serving
Energy
222 kcal
Protein
8 g
Carbs
13 g
Fat
15 g
Fiber
4 g
Ingredients
Quinoa Boiled
0.5 small cup (70g)
Olive Oil
1 tsp (5g)
Common Salt
0.25 tsp (1.5g)
Black Pepper
0.25 gm (0.25g)
Fresh Parsley (chopped)
0.25 gm (0.25g)
Chives
0.25 tsp (0.25g)
Egg, poultry, yolk, raw
2 number (34g)
Instructions
Preparation
-Rinse quinoa under water.
-Add to a pan with 2 cups water.
-Bring to boil, then simmer on low.
-Cover & cook for 15-20 minutes or until water is absorbed.
-Turn off heat, let it sit covered for 5 minutes.
-Fluff with a fork and serve.
Cooking Steps
Heat oil in a pan over medium heat.
In a bowl, whisk the egg yolks with salt and pepper until frothy.
Add the egg yolks to the pan and scramble them until cooked.
Add the cooked quinoa to the pan and stir well to combine.
Cook for 1-2 minutes until heated through.
Garnish with chopped fresh herbs, if desired.
Serve hot.