Healthy Quinoa Egg Hash Breakfast Recipe

I came up with this one morning when I was trying to use up whatever I had in the fridge and it turned out just right. This is quick, easy and super healthy! It's high in fibre, iron, and protein. It's low-fat and low sodium. This would taste great served with diced chicken breast. I usually enjoy it on its own for breakfast or lunch. Serves 2-4.

Ingredients: 

1 1/2 Cups water

3/4 Cup quinoa

2 Cups baby spinach

1/4 Cup chopped white or yellow onion

Half of a tomato

Half of a red bell pepper

4 large eggs

2 Tbsp Olive Oil
Dash of thyme
Dash of salt and pepper

1/4 Cup low-fat cheddar or marble cheese

You will need:

Sauce pan

Large non-stick skillet

Grater

1. Bring water to a boil. Set heat to medium, add quinoa and stir occasionally. Move on to steps 2-4 while you wait for the quinoa to cook.

2. Chop spinach finely.

  3. Dice onion, red bell pepper and tomato.

4. Separate egg whites and set aside. (Click here to learn how to separate egg whites)

5. Once all the water is absorbed into the quinoa, remove heat and fluff with a fork.

5. Heat a large nonstick skillet on medium heat then add 2 tablespoons of olive oil.

 6. Toss in the onions and sauté for 30 seconds. 

7. Add the red bell pepper and tomatoes and sauté for 2 minutes.

8. Add the spinach and stir into the mixture.

9. Add egg whites, stirring constantly until the egg is scrambled and cooked. 

10. Stir in the cooked quinoa, thyme and salt and pepper. Grate light cheese over the pan and stir until mixed thoroughly.

12. Remove from heat and serve. Enjoy!