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Fried Quinoa Breakfast Skillet

Making breakfast for a crowd, double this recipe for 8!  Try this healthy Fried Quinoa Breakfast Skillet!  Full of protein and great veggies!  

Course Breakfast
Cuisine Vegetarian
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4

Ingredients

  • 1 cup uncooked quinoa rinse well
  • 1 1/2 cup vegetable stock
  • 3 tbsp butter or ghee
  • 1 carrot finely diced
  • 1 cup frozen peas
  • 1 cup mushrooms diced
  • 3 green onions thinly diced
  • 2 tsp fresh garlic minced
  • 1 tsp ginger grated
  • 3 pasture raised eggs lightly beaten
  • salt and pepper to taste
  • 1 soy sauce, coconut amino or braggs aminos
  • 1 tbs tomato paste (optional)

Instructions

  1. Rinse uncooked quinoa in a fine mesh strainer.  In a saucepan combine water and rinsed quinoa.  Bring to a boil then reduce heat to low and cover.  Cook for 15 minutes until quinoa is cooked.  Drain and let cool. 

  2. While quinoa is cooking prep vegetables.  

  3. Heat 1 tbs of butter in large skillet over medium heat.  Add carrot and peas.  Cook about 3- 5 minutes until soft.  Add mushrooms, green onions, garlic, and ginger.  Cook about 2-3 minutes until fragrant.  Transfer to a bowl.  

  4. Heat second tablespoon of butter in the same skillet.  Add eggs and scramble until eggs are set.  Add salt and pepper.  

  5. Return carrot and pea mixture to skillet. Stir in quinoa.  Cook about 2-3 minutes, stirring constantly. 

  6. Stir in soy sauce and tomato paste. Mix well. 

  7. Serve hot in a bowl with additional soy or chili sauce.