Veggie Quinoa Scramble

14 SEPT 2015

Have you ever wanted to get this variety of veggies into your child in one sitting?


Let me show you how I manage it!


This is a vegetarian recipe that can be made vegan with a little bit of tweaking!

Chop up all of the veggies - you can add any others you would like - I aim for an even ratio of rainbow colours - the smaller you chop them the better if you are trying to get a picky eater to eat more veggies.


You will end up with a big bowl of very small veggies! Probably way more than you need for one sitting! I keep any chopped veggies I haven't used up in a container in the fridge, so I can cook this up quick at short notice, as it's the chopping that takes up all the time with this recipe.






Brussel sprouts

Sugar snap peas

Sweet potato







Oil to sauté onions

(I use coconut oil)

Cook up the veggies. I usually 3/4 fill a 3 Litre pan with veggies and cook that - they don't need more than 6 minutes or so in boiling water as they cook up quickly! At this point I start to feel like a juggler with three pans on the go!! Drain the veggies and drop them in with the onions and give them a quick stir around the pan - then drain the quinoa and throw that in the pan too!

Once the ingredients are all evenly (as possible) mixed up, then throw in 2 or 3 beaten eggs and stir as the eggs mix into the quinoa and veggies and cook.


If you want to keep it a vegan dish, you can either miss out the egg step altogether, or throw in some scrambled tofu.


My children love this dish with some fresh coriander stirred in and a squeeze of lime and a shake of Pink Himalayan Salt over the top - but feel free to add whatever you want (if anything). Cheese, Nutritional Yeast, Ketchup - the list is endless. If you want to make it even more exciting, you could add pine nuts, chick peas, olives, sundered tomatoes, again, the list is endless.


This recipe should nicely feed a family of 4 :-)


Happy eating!