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This simple egg, vegetable and grain breakfast is a warm and savoury alternative to traditional eggs and toast.

What is fabulous about quinoa (pronounced Keen-wah) is that it cooks like a grain but is actually a new world seed! Seeds are?much more power-packed than regular old carbohydrate laden grains like wheat. The eggs are a great source of protein, the avocado a good fat, and both of these are excellent brain food to help you start the day mindfully energetic!




  • 2 tsp oil or butter
  • 1 cup cooked quinoa* ( see below for cooking instructions)
  • 2 eggs, lightly beaten
  • 2 handfuls of greens (washed/dried spinach leaves, chopped kale or chard)
  • 1/2 avocado, sliced into wedges or cubed
  • Salsa, to taste
  • Optional: Cilantro, salt and ground pepper, to taste  


  • In a frying pan over medium to medium-low heat, heat 1 tsp oil or butter and add greens to stir-fry for a minute or 2 until wilted. Push to the side.
  • Add a bit more fat to the pan and fry the eggs, stirring until just about cooked.
  • Add cooked quinoa and combine.
  • Add a tablespoon of salsa (I like green the best)
  • Divide into bowls and garnish with avocado
  • Add cilantro, salt and pepper to taste.



1:11/2-13/4 ratio of quinoa to water dash of sea salt
It is good to rinse the quinoa first because of the saponin (a bitter resin on the outside of the kernels), a coating the seed produces to keep birds from pecking away at it!
Measure 1 cup quinoa into a medium sized pot. Add 11/2-13/4 cups water and salt and bring to a boil.


 Turn heat down and let it simmer with a lid on for about 15-20 minutes.

Quinoa contains: High levels of protein, B vitamins, the amino acid lysine (hard to find in the vegetarian diet), iron and the mineral potassium (an important electrolyte for fluid balance and heart health).






























































































































































































































































































    Serves: 2





















































































































































































































































































































    From the Spring issue of Ecoparent Magazine ( available in hard copy at Chapters/Indigo, Nature’s Fare Markets, Whole Foods, and other independent newsstands and baby stores. Dr. Heidi is a regular food and health contributor to Ecoparent.