Author
blucouscous
Category
LOW GI
Date
SEPTEMBER 16, 2019
Yields
4 Servings
Ingredients
- 1/4 cup red quinoa
- 1/4 cup pearl couscous
- 4 medium eggs
- 0.5 tsp salt and 0.5 tsp freshly ground black pepper
- 1 tsp olive oil
- 1/2 brown onion, diced
- 1/2 small green chilli, finely sliced
- 2 sliced medium mushrooms
- 2 tbsp finely sliced coriander leaves.
- a handful of rocket leaves
- 1Place the quinoa and 11/2 cup of water in a saucepan. Bring to a simmer and cook for 10 minutes. Add the pearl couscous, cover with a lid and simmer for 10 minutes.
- 2Beat the eggs in a bowl and season with a little salt and pepper.
- 3Heat the oil in a 24 cm non-stick frypan and fry the onion for 2 minutes. Add the chilli and mushrooms and cook for one minute.
- 4Stir in the eggs the coriander leaves the pearl couscous and quinoa. Stir and cook on medium heat until the eggs are just set.
- 5Serve immediately garnished with rocket leaves.
