Fluffy Eggs with Quinoa

2 tsp unsalted butter

1/2 cup mushrooms, thinly sliced

3 scallions, sliced into 1/4-inch round

1 cup cooked Quinoa

3 eggs

1/4 tsp salt

2 tbsp natural Worcestershire sauce

Heat an 8-inch skillet and add the butter. Over a medium heat saute the mushrooms for 2 to 3 minutes. Add the scallions and Quinoa. Cook, stirring occasionally, for 3 minutes or until Quinoa is evenly heated. In a small bowl mix the eggs, salt and Worcestershire sauce. Add the egg mixture to the skillet. Stir briskly with a fork and cook over medium heat for 2 minutes or just until the eggs set. Do not overcook.

From: Quinoa The Supergrain by Rebecca Wood