Rocky Mountain Quinoa

Rocky Mountain Quinoa

A protein packed breakfast to keep you full all morning long.


1 Tbsp. Olive Oil

1/2 cup onion, chopped

1 cup green bell pepper, diced

1 cup red bell pepper, diced

3/4 cup ham steak, diced

2 1/2 cups quinoa, cooked

1/4 tsp salt

1/4 tsp ground black pepper

1/4 cup parsley, finely chopped (optional)



1. Heat a large non-stick skillet over medium heat. Sauté the onion and peppers until soft, about 5 minutes. 

2. Stir in the ham and cook over medium heat until warmed through. Fold in the cooked quinoa, salt, pepper, and parsley. Cook over low heat until warm. Remove from the heat. 

3. Meanwhile, fry an egg to add on top.  Alternatively, top with only egg whites. 

4. Scoop a serving of the quinoa mixture into a bowl and top with the egg. 

* Can add a dash of hot sauce or sriracha for a kick of heat when serving.

* Feel free to mix and match any vegetables you have on hand. I often add several handfuls of baby spinach for an extra dose of greens. You could use asparagus, sweet potato, mushrooms, or squash as well.  

* Any grain can work here so if you don’t have quinoa on hand, this recipe works equally well with farro, couscous, barley, or brown rice. 

* Recipe adapted from “Whole Grain Mornings” by Megan Gordon.