I made a Burrito w/ Quinoa, Sautéed Spinach, & Runny Egg yesterday and it was absolutely delicious. It also got me on the thought of making more breakfast dishes out of the dishes that I have lying around. Breakfast is a great opportunity to use leftovers. There's nothing simpler than tossing an egg onto something that you already have! Today, I had the same leftovers of Quinoa w/ Sweet Potatoes, Rice Vinegar, & Tamari and Sautéed Spinach w/ Shallots & Garlic. But I thought that I would mix it up a little bit. Instead of a burrito with a runny egg? I decided to go with Quinoa Scrambled Eggs with Sautéed Spinach.
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Variations of Quinoa Scrambled Eggs
Eggs are a go-to in the morning. I could probably go vegan if not for the eggs and cheese! I've also had probably around 140 chickens in my life. There are ways to raise them sustainably and they will absolutely lay eggs whether you eat them or not! Actually, leaving the eggs can encourage cannibalistic behaviors amongst the chickens who shouldn't necessarily be encouraged to eat their own eggs. And, if they don't turn to eating them themselves, the rotting eggs can encourage predators. Not to mention quite the awful smell!
If you're worried about the qualms of the mass-production egg industry, there are sustainable options that benefit both the birds and yourself. My biggest suggestion would be to get your own backyard flock or find a local, sustainable farm. Most farmers markets are rampant with them. As much as some people could take or leave eggs, I honestly don't know how I would survive without them! And always miss the days of more eggs than I know what to do with and indulging in the morning.
Quinoa scrambled eggs are one of my go-tos. There is nothing more refreshing in the morning than protein-packed spinach, quinoa, and eggs. More than anything, though, I want my breakfast food to be delicious! And this takes the cake on all fronts. This scrambled egg salad recipe is as delicious as it looks and far healthier than a quick and easy recipe maybe should be allowed to be.
Prepare Quinoa w/ Sweet Potatoes, Rice Vinegar, & Tamari. This takes less than an hour and requires a rice cooker or stove. You can also easily create a different flavor profile or utilize the produce that you have on hand. I almost always keep a batch of quinoa in the fridge for exactly this purpose.Reheat before beginning.
Cook Sautéed Spinach w/ Shallots & Garlic. This takes about 20 minutes and requires a food processor (optional) and stovetop.Reheat before beginning.
Scramble Eggs
Add oil to a skillet and preheat a over medium-high heat.I use a pretty well seasoned cast iron pan to cook eggs, so I don't add any more than a spritz of oil. You may need upwards of a teaspoon for other types of pans, though. Like with the potatoes, use just enough so that your eggs don't stick.
Crack eggs into a bowl and whisk until fluffy.
Add eggs to the pan. Move them around gently with a spatula, making sure that they cook evenly.Stirring more constantly will result in runnier eggs. Stirring less vigorously will result in thicker eggs, but you may need to flip them to cook evenly.
Continue to gently move the eggs around until barely cooked. This should only take a couple of minutes. Remove from heat when the eggs begin to form and are no longer runny.
Assemble Plate
Add heated lentils, sautéed spinach, and eggs to a plate. Serve immediately.
Tips, Tricks, & Notes
Scrambled eggs are so fundamental that we often don't really think about it. But there truly is an art on how to scramble eggs! And there are some very easy pitfalls to fall into that are easily avoided. For tips and tricks, check out my article on The Fundamentals of How to Scramble Eggs.
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