Scrambled eggs, Veggies and Quinoa

This one is great when you need something really fast - with the added benefit of a comfort food element, even though it's healthy. Also one a 10-year old could prepare all by themselves if you have a young cook in the house. This of this as a veggie stir fry with scrambled eggs, served over quinoa. Americans tend to eat eggs only for breakfast, but they are so versatile and economical, I encourage thinking about the egg beyond the breakfast table. The veggies can be anything you have in the fridge. I'll give a few examples of what I've tried.

Serves 4

Scrambled eggs
4 eggs, lightly beated with a wisk (1 egg per person)
1/2 tsp salt and pepper
1/2 T butter

Veggie options
-1 leek, 1 cup chopped mushrooms, 2 cups loosely packed greens (spinach, mustard or chinese broccoli)
-1 1/2 cups coleslaw mix, 1 chopped red bell pepper, 1/2 cup chopped onion - extra additions can be 3/4 cup frozen corn, chopped cilantro, lime juice, tobasco
-Peas, corn, carrots and lima beans (with freezer veggies, add fresh onion and garlic to liven the flavor, cilantro, mustard greens and other fresh herbs are also nice kicks to frozen veggies)
-Leftover roasted cauliflower and sweet potato
-Leftover green beans and mustard greens

Quinoa
Cooking quinoa is about a 2-1 ratio liquid to solid. A single serving is about a 1/4 cup. To make 4 servings, 2 cups chicken broth or just salted water, 1 cup quinoa.

I'll use the coleslaw, bell pepper veggie mix for the instructions. First get the broth boiling for the quinoa. When boiling rapidly, stir in quinoa, add about 1/2 T olive oil, reduce to a simmer, cover and cook about 20 minutes until liquid is absorbed and quinoa is light and fluffy. Meanwhile, heat saute pan or wok over med-high heat, add 1 T oil (veggie or pure olive, not extra virgin). Add onion and saute until soft, about 5 minutes, add coleslaw mix and pepper and saute for about 5 more minutes. Turn off heat and stir in chopped cilantro and a few dashes of tobasco if you want a little kick. Squeeze half a lime in too if you want. If you don't want to use three pans, here you can move veggie mixture to a plate or bowl and set aside. Heat 1 T butter in pan, when brown and bubbling, pour in eggs. Let set over medium heat, about 2 minutes. Stir slowly. Let set again about 30 seconds to 1 minute. Stir again. Repeat until cooked. Add eggs to veggies. When quinoa is ready, divide into four bowls and divide veggie and egg mixture evenly over each heap of quinoa. Season with salt and pepper, tobasco, soy sauce, sesame oil, whatever you want. Enjoy!