Fried Quinoa Breakfast Skillet
Start your day off right with Chinese style take out? YESSS! This Fried Quinoa Breakfast Skillet will give you what you need to get off on the right foot!
I love the ceremony of Chinese takeout food, the chopsticks, the fortune cookies, little cute cardboard containers with all the yummy food. It was a big part of my pre-cancer life. No, I am not saying Chinese takeout caused my cancer. In fact, it was a source of joy for me. #Cancerhatesthings that make you happy and give you joy. In my new eating life, I like to keep a closer eye on the ingredients in my foods. So take out left my weekly habits. I did, however, find a way to make a new tradition and ceremony by making my own fried rice dish. In this recipe, I replace the rice with quinoa which offers a source of complete plant protein. It cooks faster than rice and makes an excellent substitute that provides me nutrition, and you guessed it #cancerhatesit!
According to AuthorityNutrition.com 1 cup of cooked quinoa has(185 grams) (2):
- Protein: 8 grams.
- Fiber: 5 grams.
- Manganese: 58% of the RDA.
- Magnesium: 30% of the RDA.
- Phosphorus: 28% of the RDA.
- Folate: 19% of the RDA.
- Copper: 18% of the RDA.
- Iron: 15% of the RDA.
- Zinc: 13% of the RDA.
- Potassium: 9% of the RDA.
- Over 10% of the RDA for vitamins B1, B2, and B6.
- Small amounts of calcium, B3 (niacin) and vitamin E.
This is coming with a total of 222 calories, with 39 grams of carbs and 4 grams of fat. It also contains a small amount of omega-3 fatty acids.
Quinoa is non-GMO, gluten-free and usually grown organically. Even though technically not a grain, it still counts as a whole grain food.
There you have it about 15 reasons to love QUINOA!
Making breakfast for a crowd, double this recipe for 8! Try this healthy Fried Quinoa Breakfast Skillet! Full of protein and great veggies!
- 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)
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.
While quinoa is cooking prep vegetables.
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.
Heat second tablespoon of butter in the same skillet. Add eggs and scramble until eggs are set. Add salt and pepper.
Return carrot and pea mixture to skillet. Stir in quinoa. Cook about 2-3 minutes, stirring constantly.
Stir in soy sauce and tomato paste. Mix well.
Serve hot in a bowl with additional soy or chili sauce.