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Denver Omelet Quinoa Breakfast Bowl
Start your day with quinoa YOUR way! Lundberg Organic Quinoa makes for a whole-grain, protein-packed breakfast porridge that pairs perfectly with sweet or savory toppings to please everyone at your table.
1⁄2cupsham, smoked, cubed
1⁄2cupsbell pepper, dice
1⁄2cupssweet onion, diced
1⁄2cupspepper jack cheese, shredded
2tbspcanola oil, 1 Tbsp. reserved
4eggs, fried, over easy
Sea salt, to taste
Black pepper, to taste
Serving Size: 1 cup
|Amount Per Serving|
|% Daily Value*|
|Total Fat: 21g||27%|
|Saturated Fat: 9g|
|Trans Fat: 0g|
|Total Carbohydrate: 41g||15%|
|Dietary Fiber: 7g||25%|
- In a small saucepan, bring the quinoa, water, and vegetable stock to a boil. Once boiling, cover, reduce the heat to low, and simmer for 17 minutes.
- In a small sauté pan, add oil and sauté onion, bell pepper, and ham over medium heat for 5 minutes. Set aside. Add oil to the sauté pan and fry eggs over easy.
- Split quinoa into 4 portions. Top with ham, bell pepper, onion, cheese, and fried eggs. Enjoy!
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