Pangea Nutrition Blog

Mediterranean Diet Recipe: Breakfast Scrambled Eggs with Quinoa

Quinoa is naturally gluten-free and high in fiber, minerals and B vitamins. With the addition of eggs and fresh ingredients, here is a tasty way to start your day. 

Breakfast Scrambled Eggs with Quinoa

Serves: 2

Total time: 20 minutes


  • 1 cup quinoa
  • 2 cups chicken stock (or water)
  • 2 eggs
  • 2 tablespoons crumbled feta
  • 2 tablespoons fresh chives or parsley
  • 1/2 a pint of cherry tomatoes (8 oz)
  • extra virgin olive oil
  • salt
  • pepper


1. To cook the quinoa,  bring to a boil 2 cups of chicken stock (or substitue with water). Then add 1 cup of quinoa, put a lid on and turn off the heat. Let stand for 15 minutes.

2. With a fork, scramble 2 eggs and cut the cherry tomatoes into halves or quarters. Place a medium size pan over medium-high heat. When hot, add 1 tablespoon of extra virgin olive oilThen add the scrambled eggs and mix vigorously for 4-6 minutes.

3. Reduce heat to low and incorporate the 1 cup cooked quinoa and 2 tablespoons feta cheese. Season with 1/8 tsp salt and 1/4 tsp pepper. Mix for 1-2 minutes

4. Add the 2 tablespoons of chives or parsley8 oz of cherry tomatoes and remove from heat.



New Call-to-action