BREAKFAST - QUINOA VEGETABLE SCRAMBLE
Ingredients:
92. 1/2 cup water
93. 1/4 cup quinoa
94. 1 tsp olive oil
95. 1 cup mushrooms, chopped
96. 1/2 cup asparagus, chopped
97. 1/2 cup bell pepper, chopped
98. 2/3 cup spinach, chopped
99. 1/2 cup sweet tomatoes, cut in half
100. 10 egg whites
101. salt and pepper to taste
Directions:
Add the water to a small pot. Bring to a boil and add the quinoa. Bring back to a boil and then cook on medium for 12 minutes or until water is dissolved. Remove from heat and let it sit for 15 minutes.
In a large sauce pan add the olive oil over medium heat. Add the mushrooms, asparagus, bell pepper and spinach. Saute for 10 minutes.
Push the vegetables to one side of the pan and add the egg whites.
Cook the egg whites and scramble them with a spatula.
Mix the eggs with the vegetables and add the tomatoes. Season with salt and pepper.
Spoon the quinoa into egg and vegetable mixture. (You may not use all the quinoa.)
Serve while warm.