Let's cook.
Rinse the quinoa thoroughly under cold water. In a small saucepan, combine the rinsed quinoa with 1 cup of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed and quinoa is fluffy. Set aside.
While the quinoa cooks, heat 1 tablespoon of olive oil in a medium non-stick skillet over medium heat.
Add the diced red onion and red bell pepper to the skillet. Sauté for 5 minutes, or until softened.
Stir in the minced garlic and aji amarillo paste. Cook for 1 minute more, stirring constantly, until fragrant.
Add the cooked quinoa to the skillet with the vegetables and mix well.
In a small bowl, whisk the 2 large eggs with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper.
Pour the whisked eggs over the quinoa and vegetable mixture in the skillet. Scramble gently with a spatula until the eggs are cooked through but still moist, about 2-3 minutes.
Remove from heat and stir in the fresh chopped cilantro.
Serve immediately and enjoy your flavorful Peruvian breakfast scramble.
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