Looking for some protein at breakfast? Nutty, whole-grain quinoa is a tasty, protein-rich food, and scrambling it with eggs provides a satisfying morning meal (1). The spinach and bell peppers in this recipe add a serving of vegetables and you can pair this with a citrusy fruit like an orange to help absorb the calcium and iron in the spinach (2).
Active time: 15 Minutes Total time: 30 minutes
Quinoa Spinach Scramble
Ingredients
- 1/2 cup (85g) quinoa, dry
- 5 large egg whites
- 1 tsp dried thyme
- 1 tbsp olive oil
- 1 large red bell pepper, diced
- 2 cups fresh spinach, roughly chopped
- 1 green onion, chopped
- 1/4 tsp salt
- 1/4 tsp black pepper
Directions
In a small pot, bring 3/4 cups water to a boil over high heat. Add the quinoa and return to the boil, then cover and reduce to low. Cook for 15 minutes, then uncover and fluff, all the water should be absorbed. Set aside and let cool, uncovered.
In a medium bowl, whisk together the egg whites, then stir in the dried thyme. Add the quinoa and stir to combine. Set aside.
Meanwhile, add the olive oil to a large saute pan and set over medium-high heat. Once hot, add the bell pepper, spinach, green onion, salt and pepper. Cook for 2 minutes, until the peppers soften. Add the quinoa egg mixture and stir, reduce the heat to medium, and cook, stirring frequently. Continue to cook until the eggs are set, about 3 minutes. Serve immediately.
Serves: 2 | Serving size: 1 1/2 cups
Nutrition (per serving): Calories: 272; Total Fat: 7.5g; Saturated Fat: 1g; Monounsaturated Fat: 4g; Polyunsaturated Fat: 2g; Cholesterol: 0mg; Sodium: 455mg; Carbohydrate: 35g; Dietary Fiber: 5g; Sugar: 3g; Protein: 17g
Nutrition Bonus: Calcium: 8%; Iron: 23%; Potassium: 699mg; Vitamin A: 195%; Vitamin C: 159%
Originally published September 14, 2019; Updated February 2026
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