Tomato Basil Quinoa Scrambled Eggs
… because why not put quinoa in your scrambled eggs? I had some quinoa in my fridge that I intended to use for a pilaf with some salmon for dinner, but then plans changed and I ended up going to my friend’s house for dinner.
And then the next day, I was hungry after a power yoga class and needed some protein, so some eggs were definitely in order, but then there was that quinoa … and it needed to be used soon. I thought about making a breakfast quinoa, but then decided on a scramble. With kale, and tomato, and oh yes, some basil and cheese. Mmmmm.
I used a vine-ripened tomato that I bought at the grocery store. It’s not anywhere near as good as an heirloom tomato from the garden, but this time of year, it’s the best I could do. I will have to try this again when the garden tomatoes come along.
I really liked the interesting texture that quinoa adds to the eggs.
- 2 - 3 cups chopped kale leaves (packed)
- 1 teaspoon olive oil
- 1 - 2 cloves garlic, peeled & chopped fine
- 4 large eggs
- 1 vine-ripened tomato, chopped
- 1 cup cooked quinoa
- 1 oz. shredded Asiago or Irish Dubliner cheese (about 2/3 cup)
- Several fresh basil leaves, chopped
- Red Robin Seasoning (or salt) & freshly ground pepper, to taste
- Put the kale leaves in a bowl and drizzle with olive oil. Massage the oil into the leaves with your fingers. (This helps cut the bitterness.)
- In a small mixing bowl, whisk the eggs with a couple Tablespoons of water. Sprinkle with Red Robin Seasoning and freshly ground black pepper and whisk a little more. Set the eggs aside.
- Heat a medium frying pan over medium heat. Add the kale, a Tablespoon of water and the garlic. Cover and cook for a few minutes, uncovering several times to stir, until the kale is wilted and a bright green color and the water is gone. Stir in the tomato, quinoa, cheese, and basil until well mixed and the cheese is melted.
- Pour the eggs over and let the pan cook for a few minutes until the eggs start to set, then use a spatula to scrape the cooked eggs on the bottom upwards. Continue stirring like this for a few minutes until the eggs are just cooked and still a little moist. Serve and enjoy!
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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