Tomato Basil Quinoa Scrambled Eggs

with kale

… 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.

Tomato Basil Quinoa Scrambled Eggs with Kale

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x

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Ingredients

Scale 1x2x3x

• 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

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Instructions

1. 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.)
2. 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.
3. 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.
4. 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!

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Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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This recipe was shared at Full Plate Thursday, Foodie Friends Friday, Sunday Fitness & Food, Weekend Potluck and Hearth & Soul Bloghop.