Watercress Confetti Quinoa
Watercress is found in fresh spring fed streams and packs a serious nutritional punch. It's low calorie and has a wonderful flavor that can be used in many dishes or it can be enjoyed in it's natural state as in a salad
Make This Recipe
- 1 cup uncooked, rinsed quinoa
- 2 cups low sodium chicken broth
- 2-3 green onions, coarsely chopped
- 2 bell peppers, coarsely chopped
- 3 garlic cloves, minced
- 2 Eggland's Best eggs (large), beaten
- 1 heaping cup torn watercress
- 2 tablespoons olive oil
Combine quinoa and chicken broth in a medium sized saucepan over medium-high heat on a stovetop.
Bring to a boil then reduce heat to low.
Cover and simmer for 15 minutes or until most of the liquid is absorbed.
Meanwhile, heat olive oil in a skillet over medium-high heat on a stovetop.
Add in garlic, peppers and onion. Saute for 2 minutes and then clear a circle in the middle of the pan.
Add in eggs and scramble.
Add in watercress and cook for 1 minute to wilt leaves.
Remove from heat and add to cooked quinoa.
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.Learn More
|Saturated Fat||2 g|
|Dietary Fiber||5 g|