Breakfast Quinoa Stir-fry

I am ever on the quest for a healthy, high-protein breakfast that tastes good. If I can squeeze in a serving of vegetables too, that is a major bonus. Enter this quinoa breakfast stir-fry. 

But wait, don't let any of that "healthiness" scare you away! This breakfast doesn't really taste healthy, or like your typical breakfast. I created this to get out of cereal and pancake rut. And it worked! Seasoned with minced garlic and soy sauce, it just tastes yummy, and it will keep you full through the morning. Imagine eating fried rice for breakfast without any of the guilt or weird aftertaste. The quinoa is slightly nutty, and I love getting bites of egg, quinoa, and tender zucchini all together. Honestly, it reminds me of going to Benihana and getting that amazing fried rice that they cook right in front of you. But, what makes this breakfast stir-fry better is that you don't have to change out of your pajamas to get it!

This is a great way to use leftover quinoa or vegetables. I almost always have fresh spinach I need to use up, and I like using squash, zucchini, and peppers. There really are no rules. Use whatever you have on hand! But even if you are starting from scratch, the ingredients are relatively inexpensive, and you can cook quinoa up easily on the stove or in the rice cooker in about 20 minutes. So, while it cooks you can chop up veggies and whisk together your eggs so that you are ready to stir-fry!

Each 1 cup serving packs about 10 grams of protein and there is no sugar! (No sugar for breakfast is definitely a goal I am working on...some mornings!) But really, I eat this for breakfast, lunch, or dinner...or even as a quick snack sometimes to get me through the afternoon. There is really no downside to this recipe, unless you don't like quinoa, to which I would still say try it because it might just change your mind. 

**This recipe is large so you can either a) feed 6-8 people or b) put it in individual containers to it is ready for breakfast, lunch, or dinner all week. :) 

Breakfast Quinoa Stir-Fry

Ingredients

• 2 small zucchinis, or italian squash, chopped
• 1/2 red bell pepper, chopped
• 1 roma tomato, chopped
• 3 cups fresh spinach
• 6 eggs, beaten
• 1 tablespoon butter
• 1 tablespoon minced garlic
• 1 tablespoon low sodium soy sauce
• 3 cups cooked quinoa, (1 cup uncooked)
• salt and pepper to taste

Cooking Directions

1.  In a large frying pan, melt butter and sautee garlic over medium-high heat, about 30 seconds. Add spinach and cook until spinach wilts.
2.  Add remaining vegetables and sautee until slightly tender, about 2-3 minutes.
3. Add cooked quinoa, soy sauce, and eggs. Stir and scramble until eggs are cooked through, adding additional butter if needed to prevent sticking to pan.
4. Season with additional salt and pepper to taste.
5. Eat immediately, or save servings of prepared stir-fry for later meals for up to one week.

Bake the bread. Share the slices.