Photo Friday: Quinoa Scramble Recipe

Here it is.  My quick and simple recipe for the quinoa scramble that has been in my bento box this week.  Today’s bento box looks like yesterday’s bento box which looks like Wednesday’s bento box.  Each of them had this scramble in it.  I haven’t gotten tired of it yet.  To start, you need the following ingredients.

• 1 cup cooked quinoa
• 2 carrots, peeled & diced
• 1 cup of frozen peas
• 1 sweet bell pepper, diced
• 1/2 red onion, diced
• 1 large clove of garlic, minced or grated (your preference)
• 2 eggs
• 1 tablespoon of olive oil
• 1 tablespoon of butter or margarine

If you’re using quinoa you have previously cooked and frozen, place on the counter while you prep your veggies and cook everything to the point that you need the quinoa.  Quinoa defrosts extremely quickly and will most likely be pretty much defrosted and ready to use by time it is needed.  Unless of course the reason it defrosts so quickly for me is because I live in South Louisiana.  Then, you might need to nuke it real quick to break it up.

Heat a large skillet with high sides on medium to medium-high heat.  In the skillet, place the olive oil and the butter.  If you don’t want to use the butter, omit it and double the amount of olive oil used.

Add in your vegetables.  First to go in are the diced carrots.  I cooked these just for a minute or two until I put the rest in to ensure the carrots cooked to a point I like.  I like my carrots cooked all the way through but not mushy.  I like them to keep some of their firm texture.  Next time, I plan to dice them a bit smaller than this (If possible).

Throw in the rest of your veggies.  Cook all of this in the skillet until the vegetables are cooked to a consistency you like.  In this first batch I made, I didn’t use the red onion (which is why you don’t see it in this picture).  Subsequent batches have included red onion, much to my liking.  I highly recommend it.

Once the vegetables are cooked to your liking, move everything to the edges of the skillet.  If the middle of the skillet is still a bit wet with oil as above, then you’re ready for the next step.  If it’s not, then add a tiny bit of butter or non-stick spray to the center of the skillet.

Pour your two eggs into the center of the skillet.  Let it cook for just a few seconds to set slightly.

Once the eggs were set enough, it was time to start the scramble.

Using a spatula, start breaking the egg apart and scrambling it up with all the vegetables.

Scramble in this manner until the eggs are fully cooked through and all vegetables are mixed in with the egg really well.  Turn off the heat to the skillet at this point.

Add in the cup of quinoa.  Mix everthing together.  The remaining heat of the skillet and the veggies should heat up the quinoa nicely if it has been sitting and waiting (or if you took leftover plain quinoa out of the fridge).

Place it all into a favorite bowl and dig in with a spoon.  I know I’m going to enjoy the last of it that I have with the last of the chicken patties today!  Thank goodness I froze half of the quinoa I cooked Tuesday.  I’m ready to eat this next week too!

Happy Friday and be the bento everyone!