Peruvian Quinoa Breakfast Scramble

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.