Fluffy Eggs with Quinoa

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2 tsp unsalted butter
1/2 cup mushrooms, thinly sliced
3 scallions, sliced into 1/4-inch round
1 cup cooked NorQuin 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

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