Indian Low-Carb Quinoa Vegetable Scramble

Allergens

Dairy (Paneer)

Ingredients

• 1/2 cup uncooked quinoa, rinsed and drained
• 1 cup water
• 4 oz firm paneer, cubed
• 1 small onion, finely chopped
• 1 bell pepper, diced
• 1 tomato, diced
• 1/2 cup frozen peas
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon coconut oil
• Salt and black pepper, to taste

Instructions

1. In a saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and cook for 15 minutes or until quinoa is tender and the water has been absorbed. Set aside.
2. In a non stick skillet, heat coconut oil over medium heat. Add onion and sauté until translucent, about 3 minutes.
3. Add bell pepper and tomato to the skillet, cook for another 5 minutes or until softened.
4. Stir in frozen peas and paneer cubes, cooking for 5 more minutes until heated through.
5. Combine cooked quinoa with the vegetable mixture and season with salt and black pepper to taste. Garnish with fresh cilantro before serving.

Chef’s Insight

The combination of quinoa, vegetables, and protein-rich paneer ensures a well-rounded meal that will keep you feeling full and energized throughout the morning.

Notes

This dish is packed with nutrients and can be easily adjusted to suit various dietary needs.