I love breakfast in the morning, for lunch (aka brunch), and for dinner. I especially love breakfast for dinner, and last night was a breakfast for dinner kind of night. I had to work late, got stuck in a ton of traffic on the way home, it was raining outside, I hadn’t made a grocery list for the week and therefore had not gone to the grocery store…as you can tell I was obviously full of excuses to be lazy. But what can I say? It was just one of those days!
Once I was hungry enough to get up off the couch, I went to examine {the lack of} contents in my fridge, then my pantry, then went back to my fridge, and continued going back and forth between the two until I realized the only edible food I had was quinoa, half a bag of walnuts, an almost empty gallon of milk, a carton of egg whites, and a left over banana from a half marathon I had ran two days earlier. I stood, absent-mindedly staring at these ingredients, wondering what on earth I was going to concoct for dinner. After standing there for 10 minutes or so trying to recall quinoa breakfast recipes I had made in the past, the hunger pains started kicking in. Exhausted from running through my mental recipe book and hungry from my procrastination, I gave up and decided to improvise.
Low and behold, I created this Quinoa Breakfast Scramble. I do have to admit that the results weren’t half bad! If you’re a breakfast for dinner, quinoa loving gal like myself, lucky for you, I wrote down how I made this as I went along. It took ALL of my energy (and self-control) to photograph my freshly concocted masterpiece before gobbling it down! Maybe I’ll get around to going to the grocery store tomorrow… maybe! Until then, ENJOY!
[yumprint-recipe id=’10’] 