This Quinoa and Veggie Scramble is a hearty and nutritious breakfast that's packed with protein and veggies. The quinoa adds a unique texture and flavour to the scramble, and the bell peppers and marrow bring a burst of colour and freshness.
Rinse the quinoa under cold water until the water runs clear.
Combine the quinoa and water in a saucepan and bring to a boil.
Reduce the heat to low, cover, and simmer for 15 minutes, or until the quinoa is tender and the water is absorbed.
In a separate skillet, heat the olive oil over medium heat.
Add the bell peppers and marrow and sauté until they're softened.
In a bowl, beat the eggs and season with salt and pepper.
Pour the beaten eggs over the veggies in the skillet and scramble until the eggs are cooked.
Stir in the cooked quinoa.
Serve warm, garnished with fresh chives (if using).
Serving Size 2
Servings 0