Quinoa omelette is a nourishing Peruvian breakfast made by folding quickly pressure-cooked quinoa into beaten eggs and cooking it in a pan. The quinoa's whole grain nature gives the omelette both texture and staying power. With so few ingredients, it's a recipe even someone with no kitchen experience can put together easily.
Put the rinsed quinoa into the pressure cooker with a cup of water, seal the lid and cook for 8 minutes once it comes up to pressure.
Release the pressure, open the lid and let the quinoa cool slightly, then whisk the eggs with the spring onion and salt and stir in the warm quinoa.
Heat the olive oil in a pan, pour in the mixture, and once the bottom is set, flip and cook the other side.
Slice the omelette and serve hot.
Let the quinoa cool slightly before adding it to the egg; hot quinoa partially cooks the egg and causes lumps. Allergens: contains egg.
Adding a pinch of cumin gives the omelette the light earthy aroma typical of Peruvian cooking.
Admin DadaGastro · verified in test kitchenKinoayı 8 dakikada düdüklüde pişirip ılınmasını bekledikten sonra yumurtayla karıştırdım, hiç topaklanma olmadı ve doku çok güzel oldu.
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