Quinoa Green spinach Scramble

 

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Wilt spinach in a frying pan coated with oil spray over medium-high heat. Add the prepared quinoa and cook for 3 to 5 minutes. Transfer the mixture to a bowl and set aside. Cook the egg to your preference (scrambled or sunny side up).

Heat the olive oil in a medium non-stick pan over medium heat. Add the spinach and a pinch of salt and pepper. Cook until just wilted, about 1 minutes.

Pour in. Coat a large saute pan with a spritz of olive oil then set over medium-high heat; add the bell pepper, spinach and green onion. Stir for 2 minutes, until the peppers soften. Add the quinoa mixture and stir, reduce the heat to medium. Scrape the pan as you scramble the mixture.

In a large nonstick skillet, heat oil over medium heat. Add beaten eggs and begin to scramble with a rubber spatula. Immediately add quinoa, spinach and tomat. Instructions 1 In a large saucepan over a medium-high heat, saute the mushrooms with one tablespoon of olive oil for about 10 minutes.

2 Once the spinach has wilted, salt to taste and add one tablespoon of butter. When the butter has melted, add the 3 In a small saucepan over low heat, melt one. Instructions 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.

Stir in spinach, cover skillet and cook until spinach and quinoa are tender and liquid is absorbed, about 3 to 5 minutes; season with salt. Yields about 1/2 cup per serving. What you’ll need: 1 1/2 cups cooked quinoa 8 oz mushrooms, sliced 3-4 artichoke hearts, sliced 8 oz baby spinach leaves 1/4 cup nutritional yeast 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon paprika 1/2 teaspoon smoked paprika (Optional): oil. If you want to start your day with quinoa and eggs, these Quinoa Breakfast Eggs are a great way to do it. Not only is this one of the easiest quinoa breakfast recipes you can make, this quinoa egg scramble is kid-friendly and nutrition packed.

This simple quinoa, spinach, and egg scramble offers 19.6 grams of protein with minimal effort — a great choice for a weekday morning this Winter. Get.

List of related literature:

WHY THIS RECIPE WORKS: For these appealing quinoa patties, we used classic white quinoa, which softened enough for us to shape, and skipped the usual toasting step, which caused the grains to separate.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

WHY THIS RECIPE WORKS: For these appealing quinoa patties we used classic white quinoa, which softened enough for us to shape, and skipped the usual toasting step as it causes the grains to separate.

“The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes” by America's Test Kitchen
from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2014

Reduce the heat to medium—low, cover, and simmer for about 20 minutes, or until the quinoa grains “pop” (a white halo appears around each grain) and are cooked through.

“Flour, Too: Indispensable Recipes for the Cafe's Most Loved Sweets & Savories” by Joanne Chang, Michael Harlan Turkell
from Flour, Too: Indispensable Recipes for the Cafe’s Most Loved Sweets & Savories
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Reduce the heat, cover, and simmer over low heat until the quinoa is tender and the water is absorbed, about 15 to 20 minutes.

“Joy's Simple Food Remedies: Tasty Cures for Whatever's Ailing You” by Joy Bauer, M.S., R.D.N., C.D.N.
from Joy’s Simple Food Remedies: Tasty Cures for Whatever’s Ailing You
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3 Taste the quinoa for doneness; the grains should be tender and have little rings around the edges.

“How to Cook Everything The Basics: All You Need to Make Great Food-With 1,000 Photos” by Mark Bittman
from How to Cook Everything The Basics: All You Need to Make Great Food-With 1,000 Photos
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My recommendation is to start experimenting with quinoa, because I consider it one of the most accessible of all whole grains, and because it’s so easy to cook.

“The Lose Your Belly Diet: Change Your Gut, Change Your Life” by Travis Stork, M.D.
from The Lose Your Belly Diet: Change Your Gut, Change Your Life
by Travis Stork, M.D.
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Turn the heat to medium-high and shake the pan regularly until you see the quinoa moving easily and can hear the seeds moving in the pan, indicating that they are dry.

“Air Fry Genius” by Meredith Laurence, Jessica Walker
from Air Fry Genius
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Spread the cooked quinoa over metal trays lined with baking parchment, making sure that the grains stay separate and do not lump together.

“Tickets evolution” by Albert Adrià, Dustin Langan, Moisés Torné Bianya
from Tickets evolution
by Albert Adrià, Dustin Langan, Moisés Torné Bianya
RBA Libros, 2018

WHY THIS RECIPE WORKS: With its hearty flavor, chewy texture, and complete protein properties, quinoa has increasingly become a popular side dish.

“The Complete Cooking for Two Cookbook: 650 Recipes for Everything You'll Ever Want to Make” by America's Test Kitchen
from The Complete Cooking for Two Cookbook: 650 Recipes for Everything You’ll Ever Want to Make
by America’s Test Kitchen
America’s Test Kitchen, 2014

Remove the pan from the heat; cover and bake until all the water is absorbed and the quinoa is cooked, 20 to 25 minutes.

“One To Five: One Shortcut Recipe Transformed Into Five Easy Dishes” by Scott, Ryan
from One To Five: One Shortcut Recipe Transformed Into Five Easy Dishes
by Scott, Ryan
Oxmoor House, Incorporated, 2016

NOAH BRYANT

Hardcore strength training is what I am about. I am a personal trainer, author, and contributor to lots of different lifting and fitness magazines.

I was a 2x NCAA champion in the shoutput at USC and I represented the USA at the 2007 World Championships as well as the 2011 PanAm Championships.

Contact me to find out more about my personalized online training and how I can help you reach your goals.

Education: Bachelor of Science (B.S.), Public Policy, Planning, And Development @ University of Southern California

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12 comments

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  • Ooh, yes, I’d love to see a behind-the-scenes or bloopers. These recipe looks delicious, easy, and healthy. I’m gunna check out that frozen-spinach right away. (Pity we can’t getit in a can, ala Popeye…)

  • Just get the eggs into the pan, sprinkle withfresh spinach, it will wit in 1 min, and continue to cook on the plate… or frozen,put in pan first to thaw, add eggs, proceed
    !

  • Hey Dani!! Just a tip to make your thumbnails and simple dishes a treat for the eyes try paprika or turmeric for a dash of color!����❤️������

  • Made this delicious scramble this morining at the firehouse. It was awesome but no toast or orange slices. I’m in Texas and Breakfast Taco is the name of the game out here. Thanks alot! btw, you’re a babe;-)

  • My husband and I love this dish!!! Thanking God I found your videos! Keep up the good work! I will definitely try more of your dishes!

  • Hi Dani, was looking through your videos for a healthy and fast breakfast or lunch to make. This is a definitely a must try. TFS ��

  • Made this delicious scramble this morining at the firehouse. It was awesome but no toast or orange slices. I’m in Texas and Breakfast Taco is the name of the game out here. Thanks alot! btw, you’re a babe;-)

  • General comment:
    Dani is practical and gets to the point.
    Her recipes are generally healthy.
    She should replace the lame Rachel Ray on TV!

  • @danispies The recipe would have been easier if you would have added a pinch of garlic paste and salt in the egg and used just one pan.After the spinach and cheese is cooked,pour the egg or eggwhite to the pan and stir.

  • I am not going to watch more vids of you!! They make me so hungry!!!! Luvely!! I normally eat spinach with a boiled egg. Your recipe looks so tasty

    Cheers

    Natasha
    xx

  • Yes! Dani offers mostly healthy recipes & she’s succinct & to the point. However, I’m not sure how practical she is using 2 pans for this recipe..haha. Nonetheless, she’s my fav cook instructor on U-Tube.:)

  • YUM! Aww I wish you still used your other intro it was so cute! Either way I’m excited to see more of your recipes! Can you show us healthy desserts (for cravings)? Besitos from Miami xoxo