Lemon Quinoa Crunch

This colourful, crunchy, tangy and nutritious recipe is a favourite in my house. It can be served room temperature or cold (which I prefer) and as a stand alone dish or as a salad. And…this dish is better the second or third day because all of the flavours infusing together.

Prep time: 10 minutes. Cooking time: 40 minutes.

Yields: 8 Regular cups


  • 1 cup Quinoa, cooked and cooled
  • 3 whole eggs (if you use egg whites, use 2 cups or you could do a blend of the egg whites and whole eggs)
  • 1 cup Cauliflower, diced
  • 1 cup Bell peppers (yellow and red), diced
  • 1/2 cup Enoki mushroom, diced
  • 1/c cup Scallions, diced
  • 1/2 cup Daiya cheddar
  • 1 Tbsp Frank’s Red Hot Sauce
  • 1 Tbsp Black Pepper, ground (I only used ground pepper. It doesn’t need any salt but use it if desired)


  1. Preheat oven to 350 degrees.
  2. Whisk eggs until blended.
  3. Stir in all other ingredients. (Veggies, cheese, quinoa and spices).
  4. Spray muffin tin with healthy, non-stick cooking spray. (I use a soy one).
  5. Scoop quinoa omelette mixture into muffin tins.
  6. Place in the oven and bake for 40 minutes.
  7. Let cool for 5 minutes before serving.

1 c cucumber, peeled & diced

1/4 c green onions, sliced, white part only

1 c red bell pepper, diced

1 c orange bell pepper, diced

3 c water

11/2 c of Quinoa, rinsed

1/4 c lemon juice, (2 freshly squeezed lemons)

1/2 tsp freshly ground black pepper

1/4 c of jalapeno peppers, sliced & diced

1/4 tsp sea salt

1/4 c Extra Virgin Olive Oil


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