Garden Scramble Quinoa Bowls

Garden Scramble Quinoa Bowls

Fluffy scrambled eggs bursting with sautéed bell peppers and spinach, served over a bed of protein-rich quinoa with a refreshing cucumber and tomato salad, finished with crumbled feta.

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Ingredients

Instructions

  1. Combine quinoa and vegetable broth in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until liquid is absorbed and quinoa is fluffy. Fluff with a fork and set aside.
  2. While quinoa cooks, heat olive oil in a large non-stick skillet over medium heat. Add red bell pepper and cook for 3-4 minutes until slightly softened. Add spinach and cook until wilted, about 2 minutes.
  3. In a medium bowl, whisk together eggs, milk, dried oregano, salt, and black pepper. Pour the egg mixture into the skillet with the vegetables. Scramble until cooked through, about 3-5 minutes.
  4. In a separate small bowl, combine diced cucumber, cherry tomatoes, and lemon juice for a quick salad. Season with salt and black pepper.
  5. To assemble bowls, divide cooked quinoa among four bowls. Top with scrambled eggs, the cucumber-tomato salad, and crumbled feta cheese if desired.

Notes

You can prep the quinoa and chop the vegetables ahead of time to make this dish even faster on a weeknight. Reheat quinoa and eggs separately for best results.

Nutrition (per serving)