Let’s face it – many people are not all that crazy about cooking. Although I am not one of them, it is certainly something that I understand. I will be the first to admit that most every quinoa recipe that I write is at least a little complicated. Since I one of my goals is to help more people learn to enjoy cooking quinoa, I decided to start writing some more easy quinoa recipes. I will do my best to ensure that these are tasty, and will try to use short cuts that I might not normally use. (Like pre-cut or pre-washed vegetables and such.) Although I am home with my boys all day long, I completely understand not wanting to cut up butternut squash or deal with making an eggplant parmesan recipe at the end of a busy work day. For that matter, I am pretty sure not many of you are whipping up quinoa frittata’s before you rush the kids to school and head to work in the morning.
Now that the weather is cooler, one thing that I really enjoy is serving breakfast for dinner. And, since quinoa breakfast recipes are so great, I always try to include quinoa. Just the other night I made my quinoa pancakes and this great quinoa spinach omelet. Yum! While the pancakes would not necessarily make the grade to be among my easy quinoa recipes, the omelet was a cinch.
If you are tight on time during the week, one thing that you will want to do is cook your quinoa on the weekends. I like to good about three cups every Sunday afternoon and then keep it sealed in the refrigerator during the week. It is great to toss into quinoa salads, soups or an omelet. Having pre-cooked quinoa makes quinoa recipes easy solutions for when you are short on time. Since it keeps for a week, I never end up throwing any out.
- 1/2 cup cooked quinoa
- Olive oil spray
- 1 cup of fresh pre-washed spinach
- 1 T Greek Yogurt
- 1/2 cup shredded cheddar cheese (you can use low fat)
- Salt and pepper to taste
- 1/8 tsp cayenne pepper
- 4 large eggs
- Spray your pan with olive oil spray and heat to medium. Add the spinach and cook until wilted, about 5 minutes.
- Add the quinoa, yogurt, salt and pepper. Remove from heat.
- Mix the eggs, salt, pepper and cayenne pepper in a bowl. Whisk until combined.
- Spray a small frying pan with olive oil. Heat over medium heat. When warm, add in the egg mixture.
- As the eggs begin to set, scrape the sides of the pan into the center and tilt the pan until the raw egg flows to the bottom.
- When it is almost done, add the spinach, quinoa and cheese.
- Fold over and allow the cheese to melt. Serve