Egg whites and quinoa seasoned with a flavorful blend of cumin, salsa and cilantro for a protein-packed power breakfast that fuels you up to take on the day.
1/2 cupuncooked quinoa
1 tbspcilantro, chopped
- 1 cup
- to tastesalt and pepper
- 2 cupsbaby spinach
- 4 (10 inch)whole wheat tortillas
optional avocado, tomatoes, shredded cheese
To make the quinoa, add a ½ cup of water to a small saucepan and thoroughly rinse the quinoa. Add the rinsed quinoa to the saucepan and bring to a boil, cover and reduce heat and simmer for about 13 minutes. Remove from heat, keeping quinoa covered, and allow it to sit for about 5 minutes then fluff quinoa with a fork.
Mix in cumin, salsa and cilantro with the quinoa and set aside.
Spray a nonstick skillet with cooking spray over medium heat and add egg whites, stirring frequently until eggs are set, about 2 to 3 minutes.
Top tortilla with about a ½ cup spinach leaves, ¼ cup of quinoa, scrambled egg whites and any other toppings you wish to add. Tightly roll up tortilla, slice and enjoy!
Credit to Eat Yourself Skinny
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