Quinoa and Hummus Scrambled Eggs

January 9, 2013 · 10 comments

Quinoa and Hummus Scrambled Eggs | Baking Serendipity

I think, after eating peanut butter straight off the spoon…for days, I should probably eat a vegetable.

Actually, three vegetables. Three brussels sprouts. (Which is a pretty big deal.)

However, I’m going to do this in the morning, at breakfast time, just to get it out of the way. There’s also going to be coffee involved. Deal with it.

One more thing…there’s a chance I’m going to continue eating peanut butter and frozen yogurt (because I just yesterday discovered that a froyo store has been open in this new city where I live for months without me even knowing it!) all the rest of the day long because I can. And, because I can feel good doing it. Because I ate brussels sprouts for breakfast and am going to spinning class. Deal with it. (Again.)

Quinoa and Hummus Scrambled Eggs | Baking Serendipity

I’m that lady who is real-hunger snacking two hours after breakfast. This is trouble…because I eat breakfast at 7:30 am.

I need extra protein in morning meals. This is why there’s scrambled eggs and quinoa and hummus involved here. That…and brussels sprouts alone are really not my favorite food. I enjoy the fact that they can be hidden so well.

I’m also particularly fond of the texture of quinoa and scrambled eggs together. And of frozen yogurt…even when it’s thirty degrees.

It’s a good thing there’s brussels sprouts in these days too. Without them, I’d be something of an unbalanced crazy mess.

Quinoa and Hummus Scrambled Eggs | Baking Serendipity

Quinoa and Hummus Scrambled Eggs

3 brussels sprouts
butter (just a dab, for sauteing)
2 eggs, scrambled
1/3 cup cooked quinoa
1 tablespoon hummus

Wash brussels sprouts and turn on an end, slicing them into thin rounds and ribbons. Saute in a little bit of butter. When slightly brown (this won’t take long), remove brussels sprouts from skillet. Add eggs, and scramble over medium heat. In the last few minutes of cooking eggs, add quinoa and stir in with eggs. (My quinoa came from the fridge, so I heated in the microwave first.) Add brussels sprouts and stir to combine. Serve immediately, topped with hummus. (Mine was a roasted red pepper hummus.)

{ 10 comments… read them below or add one }

Kitchen Belleicious January 10, 2013 at 8:47 am

what a perfect way to remake scrambled eggs. Never thought of putting a starch in my eggs like quinoa and the hummus just sounds utterly divine! Thanks for the creativity and keep me thinking

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Elizabeth@ Food Ramblings January 10, 2013 at 9:28 am

This looks great– making this over the weekend!!

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Erin @ Dinners, Dishes, and Desserts January 10, 2013 at 11:13 am

Wow, that is a breakfast! I even have leftover quinoa in the fridge, so this might be lunch

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Martie Starr January 10, 2013 at 11:16 am

Just made this quinoa dish for breakfast. I had all the ingredients except brussel sprouts, so I substituted tuscan kale and it was also quite good!
A great way to start the day!

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Anna @ On Anna's Plate January 10, 2013 at 1:49 pm

Yum– great idea for extra quinoa! I’ve been cooking up a big bowl of grains each week, and have been looking for new ways to include them in different meals. I love this use of quinoa!

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Steph January 10, 2013 at 2:24 pm

This is such an interesting breakfast! I love it!

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Cassie | Bake Your Day January 10, 2013 at 8:01 pm

Brussels, hummus and quinoa? I think we should be neighbors.

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Baking Serendipity January 10, 2013 at 8:33 pm

totally agree.

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Cinnamon @ eatpraytri January 10, 2013 at 9:58 pm

What?!?!? They opened a fro-yo! That is the best news ever.For you anyway. I would love it if they opened one here.
Quinoa and scrambled eggs…I feel like that would be weird. Its not huh?

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Baking Serendipity January 10, 2013 at 10:02 pm

It was an experiment I was not totally sure about. .. but a definite success!

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