Looking for some protein for breakfast? Nutty whole-grain quinoa is a delicious, protein-packed food, and when mixed with eggs, it makes a satisfying morning meal (1). The spinach and peppers in this recipe complement a serving of vegetables and you can pair this with a citrus fruit like an orange to help absorb the calcium and iron in the spinach (2).
Active time: 15 minutes Total time: 30 minutes
Quinoa and spinach scrambled eggs
Ingredients
- 1/2 cup (85 g) quinoa, dry
- 5 large egg whites
- 1 teaspoon dried thyme
- 1 tbsp olive oil
- 1 large red pepper, diced
- 2 cups fresh spinach, coarsely chopped
- 1 spring onion, chopped
- 1/4 tsp salt
- 1/4 tsp black pepper
Directions
In a small saucepan, bring 3/4 cup water to a boil over high heat. Add the quinoa and bring to the boil again, then cover and reduce to low. Cook for 15 minutes, then cover and fluff until all the water is absorbed. Set aside and allow to cool uncovered.
In a medium bowl, whisk the egg whites and then add the dried thyme. Add quinoa and stir. Set aside.
Meanwhile, add the olive oil to a large skillet and heat over medium-high heat. Once hot, add peppers, spinach, scallions, salt and pepper. Cook for 2 minutes until the peppers are soft. Add the quinoa and egg mixture and stir, reduce the heat to medium and cook, stirring frequently. Continue cooking until the eggs are set, about 3 minutes. Serve immediately.
Servings: 2 | Serving Size: 1 1/2 cups
Nutritional values
Nutritional bonus: Calcium: 8%; Iron: 23%; Potassium: 699 mg; Vitamin A: 195%; Vitamin C: 159%
Originally published September 14, 2019; Updated February 2026
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