Quinoa & Kale Scrambled Eggs

When I created this Quinoa and Kale Scrambled Eggs recipe, I couldn’t figure out where I wanted to put it. It has eggs so it would be a great breakfast, but the kale and quinoa provide so many nutrients and energy that I thought it would be better as a lunch. However, this recipe was created with leftover ingredients, so then I thought it would be perfect for dinner. This recipe is great for any meal!

But I like it the most for lunch because it packs such a wonderful protein and fiber punch to stave off hunger during a workday and keep you feeling full all day long. This dish is so versatile that its great for a meal, snack, brunch entrée, late night snack, easy lunch, party item, hostess gift, family meal, ingredients in a wrap or sandwich, or any time you need a dish that’s super easy to make and feeds a crowd!

Quinoa and Kale Scrambled Eggs has about 11 grams of protein and has amazing texture and flavor. And it’s so easy to customize by simply changing up the seasonings; try adding za’atar, curry powders or garam masala. The ingredients too can be changed up depending on what you have on hand: try adding fresh basil, parsley and ½ cup of diced tomatoes. Try adding ½ cup diced boiled white or sweet potatoes or use different cheeses like a ¼ cup fresh shredded Fontina, mild cheddar or mozzarella.

This meal also pairs well with a slice of toasted whole wheat or multigrain bread or a wrap, toasted pita chips or even a simple flatbread. Try adding some of my Perfect Pesto or a combination of cheeses or even a sprinkle of your favorite chopped nuts–the possibilities are endless!

Quinoa and Kale Scrambled Eggs

Makes 4 servings

  • 1 tablespoon extra-virgin olive oil
  • 2 cups shredded kale
  • 6 large eggs
  • 2 tablespoons milk (2% or low fat)
  • ¼ teaspoon dried oregano
  • ½ teaspoon dried basil
  • ½ teaspoon dried parsley
  • ½ cup cooked quinoa
  • Salt and pepper to taste
  1. In a medium bowl, whisk eggs, milk, oregano, basil and parsley until combined. Set aside.
  2. In a medium skillet over medium-high heat, heat extra virgin olive oil. Add kale and sauté until kale is slightly softened and bright green, about 1 to 2 minutes.
  3. Pour the egg mixture over the kale in the skillet. Allow the eggs to cook over medium heat until they begin to set or slightly firm. Avoid stirring.
  4. Add quinoa and begin to scramble the eggs by dragging a spatula or wooden spoon across the eggs diagonally, corner to corner, until the eggs are set but still soft and slightly creamy or of a desired consistency. 
  5. Serve with toasted bread, fresh fruit, a side salad, mixed with additional green beans or peas, or alongside chicken or thin sliced beef.

Featured photo by Jennifer Kim

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