Wholesome Quinoa Base
Begin by preparing the foundation of your nutritious scramble: quinoa. This ancient grain is celebrated for its complete protein profile and satisfying,
nutty flavor, making it an excellent breakfast alternative to traditional cereals. To start, measure out 1/2 cup (85g) of dry quinoa. In a small saucepan, bring 3/4 cup of water to a rolling boil over high heat. Once boiling, add the quinoa, then immediately return it to a boil. After this, reduce the heat to low, cover the pot tightly, and let it simmer for approximately 15 minutes. During this time, the quinoa will absorb all the water. Once cooked, remove the lid and gently fluff the grains with a fork. It's important to let the cooked quinoa cool down slightly, uncovered, to prevent it from becoming clumpy in your scramble.
Egg White & Herb Blend
While the quinoa cools, focus on creating the eggy component of your scramble. In a medium-sized bowl, crack 5 large egg whites. Whisk them thoroughly until they are light and frothy, preparing them to incorporate air for a fluffier texture. To this, add 1 teaspoon of dried thyme, which imparts a subtle herbal aroma and flavor that beautifully complements both the quinoa and vegetables. Once the thyme is mixed in, gently fold in the cooled, cooked quinoa. Ensure the quinoa is evenly distributed throughout the egg white mixture. This step combines the protein powerhouses of eggs and quinoa into a cohesive base for your scramble.
Sautéing the Veggies
Next, it's time to add vibrant color and essential nutrients with a medley of fresh vegetables. Heat 1 tablespoon of olive oil in a large sauté pan over medium-high heat. Once the oil is shimmering and hot, add 1 large red bell pepper, finely diced, along with 2 cups of fresh spinach, roughly chopped. Also, toss in 1 chopped green onion, and season with 1/4 teaspoon of salt and 1/4 teaspoon of black pepper. Stir these ingredients continuously for about 2 minutes. The goal here is to soften the bell peppers slightly while wilting the spinach, releasing their fresh flavors and aromas. This quick sauté ensures the vegetables are tender but still retain a pleasant bite.
Combining and Cooking
Now, bring all the elements together for the final cooking stage. Pour the prepared quinoa and egg white mixture directly into the sauté pan with the softened vegetables. Immediately reduce the heat to medium. Stir the mixture frequently using a spatula or spoon, ensuring the eggs cook evenly and scramble around the quinoa and vegetables. Continue this process for approximately 3 minutes, or until the egg whites are fully set and cooked through. Avoid overcooking, which can lead to a dry texture. Serve your delicious Quinoa Spinach Scramble immediately while it's hot and fresh, making for a truly satisfying and wholesome meal.
