Morning Meals :: Quinoa Scramble

Easter brunch doesn’t have to be all about hiding eggs this year. Our Spring-y scramble is a perfect light and bright breakfast for the upcoming holiday, and we promise your guests will love it, too. Serve it warm with your favorite brunch beverage (coffee or a cocktail)…sometimes we like both!

Ingredients:

• 1/2 cup quinoa
• 3 tablespoons olive oil
• 1 small red onion, thinly sliced
• 2 garlic cloves, minced
• 3 medium carrots, peeled and grated (or 1/2 cup grated)
• 1/2 cup green beans, sliced paper thin with a mandolin
• 4 eggs
• 4-5 radishes, thinly sliced
• 4 tablespoons fresh basil, thinly sliced
• 1/4 cup sweet green peas
• 1 teaspoon dill, dried
• 1/4 cup fresh ricotta
• Freshly grated lemon zest (about 1/4 teaspoon)
• Sea salt to taste
• Freshly ground pepper

Instructions:

1. In a medium sized saucepan, add 1 cup of water with 1/2 cup quinoa. Bring to a boil, then simmer and cover for 12-15 minutes. Set aside to cool.
2. In a large saucepan, add olive oil over medium-high heat. Sweat the red onion and garlic for 5-7 minutes before adding carrots, peas and green beans.
3. In a small mixing bowl, lightly whisk together 4 eggs. Bring skillet heat to low and pour whisked egg mixture to the pan. Try not to overwork the eggs — the less you touch them, the more custard-y they will be! Using a silicon-spatula, carefully fold eggs over until evenly cooked. Remove from heat.
4. Fold in quinoa, radish, dill, basil and lemon zest. Season with sea salt and pepper to taste. Top with dollops of fresh ricotta. Serve warm!