Lucy Meck's quinoa scrambled eggs

Lucy Meck's quinoa scrambled eggs
  • Serves: 2
  • Prep: 10 mins
  • Cook: 5 mins


  • 80g quinoa (red, white or mixed), rinsed
  • 2 tsp olive oil
  • 4 spring onions or ½ red onion, thinly sliced
  • 1 small red pepper, diced
  • 5 medium British Lion eggs, beaten
  • 2 tbsp roughly chopped basil, parsley, dill or coriander
  • 150g cherry tomatoes, quartered
  • 1 small ripe avocado, diced
  • Lemon, to serve.


  1. Cook quinoa according to pack instructions, drain well.
  2. Heat oil in a large frying pan, add onions and pepper and cook for 2-3 minutes, add the eggs and cook over a medium heat, stirring until about half cooked. Add in the quinoa and herbs, season and cook for a further minute until the eggs are cooked through.
  3. Toss together the tomatoes and avocado with a squeeze of lemon juice. Spoon the quinoa scramble onto plates, top with the salsa and serve.

Cooks tips

Add a pinch of chilli flakes if you like. You can use any leftover cooked vegetables in here too.

Click on the stars to rate this recipe:

3.9 / 5 rating (28 votes)

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