1/2cuppepperschopped (any color is fine, we use all colors!)
1/2cupbroccolichopped
1/4teaspoonminced garlic
1 cupsquinoacooked
1/3cupjasmine ricecooked
1/4 - 1/2teaspoonsalt
1large egg
Instructions
In a pan saute onion with a little olive oil until slightly browned, add in the remaining vegetables and cook them until al dente (a little firm, not mushy).
Add the quinoa rice to warm it up and sprinkle with the salt.
Create a well in the center of the pan and add in your egg, stirring quickly to cook and get a good scramble.
Mix the eggs with the rest of the ingredients to combine and serve.