This is the new breakfast of champions. Packed with protein and fibre, this dish tastes like hot cereal meets scrambled eggs at the diner!
1 cup (250 mL) cooked quinoa (tip: great way to use up leftovers)
1/4 cup (60 mL) green salsa (salsa verde)
3 free-range eggs, lightly beaten
1 avocado, peeled and sliced
2 Tbsp (30 mL) basil or cilantro, coarsely chopped
2 Tbsp (30 mL) Parmesan, finely grated (optional)
Pour hot water into frying pan to just cover bottom. Bring to a boil over medium-high heat. Stir in quinoa and salsa.
When warm, stir in eggs. Using spatula, swiftly scramble eggs. Remove from heat and stir in avocado, basil, and cheese, if using. Garnish with extra basil sprigs.
Each serving contains: 342 calories; 15 g protein; 20 g total fat (4 g sat. fat, 0 g trans fat); 27 carbohydrates; 7 g fibre; 406 mg sodium
source: “Avocados“, alive #347, September 2011