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Scrambled Over Quinoa

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Scrambled Over Quinoa

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Course: Breakfast
Cuisine: American
Keyword: Scrambled Over Quinoa
Servings: 4
Calories: 465kcal


  • 1 cup Quinoa, cooked
  • 1/2 medium (approx 2-3/4″ long, 2-1/2″ dia) bell pepper, green
  • 1/2 cup, pieces or slices mushrooms, white
  • 1 cup spinach
  • 1 spray , about 1/3 second (1 NLEA serving) cooking spray
  • 6 large egg
  • 1/8 cup Milk, Low fat 1%
  • 4 oz Parmesan cheese
  • 1 fruit (3-3/4″ dia) grapefruit
  • 2 fruit (2-5/8″ dia) orange


  • Cook quinoa according to package directions, or use quinoa leftover from last night’s dinner, until eggs are finished.
  • Chop pepper, mushrooms, and roughly chop spinach (or leave whole). Spray a skillet and preheat to medium high.
  • Whisk together eggs and add the milk. Fold in vegetables. Pour in eggs.
  • Cook for 1-2 minutes, until the bottom begins to get firm.  Stir and scramble, allow to cook an additional 4 minutes, until eggs are no longer runny.
  • Remove from heat, grate parmesan cheese over eggs. Serve on top of quinoa with grapefruit and orange wedges.
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Calories: 465kcal | Carbohydrates: 51g | Protein: 26g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 304mg | Sodium: 632mg | Fiber: 8g | Sugar: 6g

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