This nourishing Peruvian breakfast is made by quickly cooking quinoa in a pressure cooker, mixing it with beaten eggs, and cooking the mixture in a skillet. Whole-grain quinoa adds texture and makes the omelet filling. With a short ingredient list, it is easy for even a novice cook to prepare.
Place the rinsed quinoa in a pressure cooker with a 200 ml measure of water. Close the lid and cook for 8 minutes after it whistles.
Release the pressure and open the lid. Let the quinoa cool slightly. Beat the eggs with the scallions and salt, then add the warm quinoa and mix.
Heat the olive oil in a skillet and pour in the mixture. When the bottom is cooked, flip it and cook the other side.
Slice the omelet and serve hot.
Let the quinoa cool slightly before adding it to the eggs; hot quinoa may partially cook them and cause clumping. Allergen: contains eggs.
Kinoayı 8 dakikada düdüklüde pişirip ılınmasını bekledikten sonra yumurtayla karıştırdım, hiç topaklanma olmadı ve doku çok güzel oldu.
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