Peruvian Quinoa Scramble with Roasted Vegetables and Avocado Cream

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 cup uncooked quinoa 2 cups water 1 tablespoon olive oil 1 medium red bell pepper, chopped 1 medium yellow bell pepper, chopped 1 small zucchini, sliced 1 small yellow squash, sliced Salt and ground black pepper, to taste 4 large eggs 2 tablespoons milk or plant
• based milk 1 avocado, mashed 1 tablespoon lime juice 1/4 teaspoon garlic powder 1/4 teaspoon cumin powder 1/4 teaspoon smoked paprika Fresh cilantro leaves, for garnish

Instructions

1. a. Rinse the quinoa under cold water and cook according to package instructions. Set aside. b. Preheat oven to 425°F (218°C). Line a baking sheet with parchment paper. c. Toss the chopped bell peppers, zucchini, and squash in olive oil, salt, and pepper. Spread them evenly on the prepared baking sheet and roast for 20 25 minutes, until tender. d. In a separate bowl, whisk together eggs, milk, and a pinch of salt and pepper. e. Heat a non stick skillet over medium heat. Add the cooked quinoa to the skillet and pour the egg mixture over it. Cook for 3 4 minutes until the bottom is set but the top is still slightly runny. Reduce heat to low, cover, and cook for another 2 3 minutes or until the eggs are fully set. f. In a small bowl, mix together mashed avocado, lime juice, garlic powder, cumin, and smoked paprika. Season with salt and pepper to taste. g. Once the quinoa scramble is cooked, use a spatula to fold in the roasted vegetables. Transfer the scramble to a serving dish and top with the avocado cream. Garnish with fresh cilantro leaves before serving.

Chef’s Insight

The combination of flavors and textures in this dish creates a satisfying and visually appealing meal.

Notes

Adjust seasonings to taste, adding more salt and pepper if needed.