Peruvian Quinoa and Vegetable Scramble

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 3-4 minutes until softened.

Stir in the cooked quinoa and frozen corn kernels. Cook for another 2 minutes, stirring occasionally, until heated through.

In a small bowl, whisk together the large eggs, chopped fresh cilantro, cumin powder, salt, and black pepper.

Pour the egg mixture over the quinoa and vegetables in the skillet. Let it set for about 30 seconds without stirring.

Gently scramble the mixture with a spatula, breaking up the eggs into small curds. Continue cooking for 2-3 minutes until the eggs are fully cooked but still moist.

Serve immediately and enjoy your Peruvian Quinoa and Vegetable Scramble.