Watercress Confetti Quinoa

Watercress Confetti Quinoa
Prep Time
8 min
Cook Time
22 min
4 servings
Recipe by: Melanie S., State Winner of "America's Best Recipe Contest"

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.

Serve immediately.


Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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Information per Serving
Serving Size 1
Calories 310
Fat 11 g
Saturated Fat 2 g
Cholesterol 88 mg
Sodium 304 mg
Carbohydrates 39 g
Dietary Fiber 5 g
Protein 15 g