Watercress Confetti Quinoa

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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


  • 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


Serving Size
11 g
  Saturated Fat
2 g
88 mg
304 mg
39 g
Dietary Fiber
5 g
15 g

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. 

Filed Under: Side Dish

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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