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  • VOL 08, ISSUE 01 • WINTER 2020
Quinoa Scramble

Quinoa Scramble

Chef Kevin Nash | Reinhart Eastern PA

Ingredients

  • 4 oz Quinoa Andean, Pre-washed
  • 3 ea Large Egg
  • 1 oz Baby Kale
  • 1 ½ oz Cherry Tomato
  • 1 ½ oz Feta Cheese Crumble
  • 2 oz 2% Milk
  • 3/4 oz Avocado Halves, sliced
  • TT Salt & Pepper

Preparation

  1. Cook the quinoa to manufacturer's desired consistency. Whip the eggs in with the milk, add salt and pepper to taste. In a large pan, heat the quinoa, add the egg mixture and heat slowly. Add tomato and kale. Place in bowl and garnish with sliced avocado.

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