Quinoa breakfast scramble in skillet pan

Gluten Free Quinoa Scramble

Servings4 servings
Prep Time15 minutes
Cook Time20 minutes


  • 2 links smoked chorizo sausage cut in ½-inch rounds and quartered
  • 1 spring fresh thyme finely chopped
  • 2 cups kale chopped
  • 1 cup red bell pepper chopped
  • 1 medium scallion chopped
  • ½ cup Arrowhead Mills Organic Quinoa
  • 15 small cherry tomatoes quartered
  • 6 large eggs
  • 2 ounces goat cheese soft
  • 1 pinch salt to taste
  • 1 pinch ground black pepper to taste


  • Over medium heat, add the cut-up sausage pieces to a large pan and heat for 3-4 minutes. If sausage is uncooked, cook until the internal temperature reaches 160°F. Add fresh thyme and let cook in with the oils from the sausage for a minute or so.
  • Add kale, bell pepper, and scallions to the sausage. Cook for about 3 minutes or until the kale and pepper breaks down a bit.
  • It doesn’t take long once the oils start to coat and break down the vegetables and kale.  Mix in the quinoa and tomatoes.
  • Turn the heat off, or remove from heat, and let sit while you prepare the eggs.
  • In a separate or clean pan, spray with cooking spray or drizzle a little olive oil. Over medium heat, add eggs directly to the pan, one at a time. With a spatula, mix the eggs together and continue to move them as the cook.
  • Remove and add eggs to the sausage and vegetables. Mix to combine. Top with goat cheese, season with salt and pepper, and it’s ready to enjoy!


If you have digestive sensitivities, try soaking the quinoa before cooking.
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About Alexandra Hionis


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