Quinoa is a wonderful ingredient to add to an omelette. It’s full of protein, fiber and lots of minerals and nutrients, plus it adds a bit of texture and crunch to a boring omelette.
It’s a brilliant addition to an omelette. Not only are you visually spicing things up with tri-color quinoa, but you’re packing even more nutrition into an omelette. Win-Win situation!
However, I can’t take credit for thinking of adding quinoa to an omelette. I was inspired by the recipes on Lundberg Family Farms’ recipe page, and when I saw the Quinoa Omelet recipe, I knew I had to give it a try.
Using some of Lundberg Family Farms’ Organic Tri-Color Quinoa that they sent me – which is grown in America and Non-GMO, BTW – I loosely followed their recipe. I cooked up an omelet with tri-color quinoa and some cheddar cheese, then plated it with sautéed organic kale and topped with some organic salsa.
Got to say I was happily surprised at how yummy the omelette tasted. With the added crunch from the quinoa, it definitely wasn’t a boring omelette.
This is a great way to use leftover quinoa from dinner, by the way!
I cook up big batches of quinoa to have in my refrigerator for whenever I need a quick side dish, want to make a lunch salad with some tuna or chicken and mayo, or – now – add to an omelette.