Wednesday, June 15, 2011

Quinoa and Eggs Mexican Style

It is fun to find new ways to eat quinoa. It is especially nice when my family enjoys my new creation too. This was one of those times. The other great thing is it is a nice meal for the Summer because you don't heat up the kitchen. This could be served anytime of the day too. :)


1/2 C quinoa
1 1/2 C water
1 T butter
1/2 C milk
7 eggs
1 tsp salt
1/2 tsp fresh ground pepper :)
1/2 tsp garlic powder
1 large can of diced tomatoes drained or small can (drained)
1 small can chopped mushrooms (drained)
4 green onions chopped
1 small can of diced green chilies
1/2 C grated cheese
cilantro for garnish (You could mix some in too)


1. Rinse off quinoa in a strainer. Put in a skillet and let it toast, while stirring a couple minutes. In a sauce pan boil the water. Stir in the quinoa and turn down the heat. Put on the lid and let the water absorb, and let it get tender. Stir it occasionally.

2. In a bowl beat eggs, salt, pepper, garlic and milk together.

3. Heat a skillet pour in the butter. Then pour in the egg mixture. Let it cook about 3 minutes.

4. Then add the mushrooms, tomatoes, onions, chilies, and cooked quinoa. You could add 1/4 C water if there is not enough liquid. Stir and then put on the lid a few minutes. Make sure the heat is not to hot. (medium low)

5. When the mixture has thickened nicely add the cheese and put the lid on long enough for the cheese to melt. Garnish with cilantro. Serve with salsa

I just served it out of the pan. Less dishes. :)


  1. I love quinoa, too! What a smart idea to mix them in with an egg dish. I love all the colors in it, too.

  2. Thank you! I love when it is healthy, and looks good and tastes good too.

  3. That looks easy and delicious! I think I'll just try switching the milk to rice milk... Thanks!