A delicious, healthy breakfast or even lunch. Scrambled eggs with quinoa are very easy to prepare.

Eggs combine nicely with quinoa and together they create soft pieces that are broken up by the freshness of the juicy tomatoes.

You can cook quinoa in the evening and then in the morning, breakfast is ready in just a few minutes. It’s also a great dish to use up any leftover quinoa you might have.

Just make sure the eggs are really cooked through.

You can also replace quinoa with something else. (Couscous, bulgur, rice,…)

Quinoa Egg Scramble

Cook Time 30 minutes


  • 60 grams of quinoa
  • 2 eggs
  • 80 grams of chard /spinach leaves
  • 1 young onion
  • 80 grams of cherry tomatoes
  • Olive oil
  • Salt
  • Black pepper


  • Cook quinoa in salted water (it takes about 15 minutes) and drain it.
  • Meanwhile, cook the cherry tomatoes on little olive oil to give them a little color and set them aside.
  • Wash the chard, drain and cut into strips and also cook it in olive oil until it softens.
  • Add the quinoa and add a little more olive oil if needed. Then reduce the heat and add the scrambled eggs, previously salted, to the middle.
  • Cook slowly and stir a few times until the eggs are cooked. Season with black pepper and more salt to taste, add cherry tomatoes and sprinkle with chopped spring onions.
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