Quinoa is one of the few grains that also happens to be a complete protein. The secret for making quinoa super flavorful is by cooking it in vegetable broth, which we did with this recipe. We also provided a healthy helping of delicious vegetables, like carrots, corn and peas plus button mushrooms.
So let’s get started with this recipe, shall we? This recipe is super simple, and only takes a few easy steps. The first thing you do is bring the vegetable broth to a boil. Then you’ll add your quinoa, cover with a lid, and cook for about 20 minutes or until fluffy. Next, add the sesame seed oil and mushrooms to a large wok or pan, and sauté for 1-2 minutes. Add the beaten eggs and scramble for another couple of minutes before adding the cooked quinoa, veggies, garlic powder and soy sauce. Sauté everything together for an additional 5-7 minutes, then remove from heat and top with fresh scallions. This recipe yields 3 servings, so enjoy with loved ones or save the rest as leftovers for the week!
- 2 1/2 cups low-sodium vegetable broth
- 1 cup uncooked quinoa
- 1 tablespoon sesame seed oil
- 1 cup button mushrooms, sliced
- 2 eggs, beaten
- 2 cups frozen vegetables, thawed (we used the carrots, corn & peas blend)
- 1 teaspoon garlic powder
- 1 tablespoon soy sauce
- 3 scallions, chopped
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In a pot, start by bringing the vegetable broth to a boil
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Add the quinoa, place the lid, and cook over low-medium heat for 20 minutes
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Once the quinoa is cooked, set it aside
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In a wok or large pan, heat the sesame seed oil, and add the mushrooms
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Sauté for 1-2 minutes, and then add the beaten eggs
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Scramble for another couple of minutes and then add in the cooked quinoa, frozen vegetables, garlic powder, and soy sauce
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Sauté together for 5-7 minutes. Remove from the heat, and top with fresh scallions. Enjoy!
By now, you know we love adding black beans in a ton of our recipes. Black beans are an excellent source of plant-based protein, fiber, B vitamins, potassium, iron, and other minerals. They can also be extremely cost effective. For example, buying dry beans can seriously stretch the food dollar, as they cost only pennies per serving. Of course, this can take some time to prepare, so we’re totally about the use of canned beans, too. 
This recipe encourages you to tap into your creativity with two different tostada versions and a handful of different ingredients you can add for toppings. Begin by preheating the oven to 400F. Using a oil mister, spray both sides of each tortilla lightly and place onto a baking sheet and bake for 10 minutes. While that’s happening, add the chipotle peppers and black beans to a food processor. Blend until a consistent paste has formed and set aside. In a bowl, add the avocado and juice of one lime, mash together with a fork or pestle, and set aside. Once the tortillas are crisp and browned, remove from the oven and layer evenly with the black bean paste first, and then add the avocado spread.
Now for the toppings! For the portabella tostadas, sauté the mushroom slices in olive oil for 3-4 minutes. For the egg tostadas, cook the eggs your favorite way in olive oil. Top the tostadas with the mushrooms and/or eggs, and finish off by adding red onion, scallions, cilantro, and/or feta. Season with salt & smoked paprika, to taste. Enjoy!
Eggs are one of our favorite foods. They contain a good source of protein while also providing healthy fats, selenium, vitamin D, vitamin B6, vitamin B12, zinc, iron, and copper. This Egg Frittata Breakfast Muffin recipe adds even more vital nutrients with tomatoes, spinach, and garlic. We love eggs for even more reasons than just their nutrition content. They are also super affordable and last up to four to five weeks in the refrigerator! 
