F&W’s Kay Chun adds black quinoa to her omelets to up the protein content and make them more substantial.
Slideshow:More Quinoa Recipes
1/4 cup red or black quinoa, rinsed and drained
1 tablespoon unsalted butter
6 large eggs
Kosher salt and pepper
1/4 cup crumbled feta cheese
2 tablespoons chopped dill
How to Make It
In a medium saucepan of boiling water, cook the quinoa until tender, about 10 minutes. Drain and return to the pan. Cover and let stand for 10 minutes; fluff with a fork. Let cool slightly.
In a 9-inch nonstick skillet, melt the butter. In a medium bowl, beat the eggs with the quinoa and season with salt and pepper. Cook the eggs over low heat, stirring, until almost set, 4 to 5 minutes. Top evenly with the cheese and dill and cook without stirring until set. Fold the omelet in half and serve hot.
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