A Healthy brunch…

Last night, I promised my hubby that I would make a good brunch for him today. Though felt lazy to cook in the morning, just for the sake of keeping my promise I entered the kitchen and found myself lost. I’d no idea what to make other than pancake and omelette. I’d to first activate my brain so had a cup of coffee. I always want my coffee to be served in a cup along with a saucer. I really don’t use the saucer, it’s just for keeping the cup. For some weird reason, I feel that the coffee tastes better when sipped in a cup rather than a mug. So, even at work I keep a cup just for having coffee, I literally hate sipping coffee in travel mugs. I like to shop and buy different kinds of coffee cups. Here is my recent favorite coffee cup, it’s a very simple one, it’s small and skinny too.

After activating my brain, I found myself getting along well in the kitchen. I grabbed quinoa, spinach, eggs and cheese, combined them together and a healthy filling brunch was ready in no time. It’s been a very long time since we had poached eggs, so made that as well. Hubby gobbled up  and I felt happy to have kept my promise.

Quinoa health benefits: Quinoa has high vitamin content, won’t spike your blood sugar so it’s safe for diabetics, it has low calories, high in fibers and proteins so it’s filling; hence good for weight loss. Quinoa is a healthy substitute for rice and pasta!!!

Quinoa and Scrambled eggs

Ingredients

  • Quinoa- 1 cup
  • Water- 2 1/2 cups
  • Spinach, fresh or frozen- 1 1/2 cups
  • Eggs, beaten- 3 to 4
  • Ground pepper- 1 tsp or more if needed
  • Salt- to taste
  • Cheddar cheese- 1 cup
  • Extra virgin Olive oil or olive oil- 2 tbsp

Instruction

  • Soak quinoa in water for 15 minutes, drain the water and rinse well.
  • Cook the quinoa along with 2 1/2 cups water seasoned with little  salt.
  • Cook the quinoa and let all the water dry off, keep aside.
  • Heat a large frying pan over medium heat, add extra virgin olive oil.
  • Add spinach and saute in oil till it has slightly cooked.
  • In a bowl, beat the eggs using a whisk.
  • Add beaten eggs to the spinach, cook for a few seconds.
  • Scramble the eggs.
  • Sprinkle ground pepper and salt over the eggs.
  • Cook the scrambled eggs.
  • Add cooked quinoa to the scrambled eggs, combine well.
  • Taste and add more salt if needed.
  • Sprinkle cheddar cheese over it, combine well and cook for a minute till cheese has almost melted.
  • Remove from heat and serve hot along with coffee, fruits etc.

 

Quinoa and Scrambled Eggs – Gluten Free
 
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Ingredients
  • Quinoa- 1 cup
  • Water- 2½ cups
  • Spinach, fresh or frozen- 1½ cups
  • Eggs, beaten- 3 to 4
  • Ground pepper- 1 tsp or more if needed
  • Salt- to taste
  • Cheddar cheese- 1 cup
  • Extra virgin Olive oil or olive oil- 2 tbsp

Instructions
  1. Soak quinoa in water for 15 minutes, drain the water and rinse well.
  2. Cook the quinoa along with 2½ cups water seasoned with little  salt.
  3. Cook the quinoa and let all the water dry off, keep aside.
  4. Heat a large frying pan over medium heat, add extra virgin olive oil.
  5. Add spinach and saute in oil till it has slightly cooked.
  6. In a bowl, beat the eggs using a whisk.
  7. Add beaten eggs to the spinach, cook for a few seconds.
  8. Scramble the eggs.
  9. Sprinkle ground pepper and salt over the eggs.
  10. Cook the scrambled eggs.
  11. Add cooked quinoa to the scrambled eggs, combine well.
  12. Taste and add more salt if needed.
  13. Sprinkle cheddar cheese over it, combine well and cook for a minute till cheese has almost melted.
  14. Remove from heat and serve hot along with coffee, fruits etc.