Scrambled Eggs w/ Quinoa, Pear, & Avocado

These Quinoa Scrambled Eggs consist of anjou pears, avocados, zucchini, apple cider vinegar, tamari, and ginger quinoa with jalapeños.

Prep Time 20

Cook Time 1

Total Time 1 20

Course Breakfast, Salad

Cuisine American, Asian, Latin American

Servings 4 servings

Add all of the ingredients into a rice cooker. I like to start with the larger produce and then add the smaller ingredients. Top with the spices. And then add the quinoa and water.
This cooks the larger vegetables on the bottom, while dispersing the flavor profiles in the middle. Although with some mixing, this really doesn't matter all that much. Everything will eventually cook together!
Press the cook button on the rice cooker. It should take about 45 minutes to cook.
When the quinoa is fully cooked, let sit for 10 minutes. Then, fluff with a wooden spoon and serve.

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.
This entire recipe will make 4 servings. I typically make 2 eggs per person.
Otherwise, I tend to cook just enough for myself and then use the rest of the quinoa and lettuce for other dishes. I made this same recipe with Tuna Steaks and Salmon later in the week!

Set quinoa and scrambled eggs aside.
Add the rest of the ingredients to a bowl and mix together.
You can prepare this up to a day ahead of time to let marinade or even use some of the extra juice to marinade the tuna steak. Although that was entirely too much effort for my day! So, I skipped it here. But a possibility for next time.
Arrange quinoa, pear salad, and scrambled eggs on a plate. Serve immediately.

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.
I also have an article on Quinoa w/ Jalapeños, Shallots, Tamari, & Ginger.