Inca Scramble

Name: Inca Scramble
Ingredients: 2 lbs ground turkey breast; 12 ounces quinoa, preferably red; 1 diced onion; 2 tablespoons onion soup mix; 8 ounces sliced mushrooms; 14 teaspoon ground himalayan pink salt; 1 dash white pepper; 12 teaspoon hot sauce, such as Cholula (or more) or 12 teaspoon Tabasco sauce (or more); 4 large eggs

9 ingredients

10 steps

Ingredients

2 lbs ground turkey breast
12 ounces quinoa, preferably red
1 diced onion
2 tablespoons onion soup mix
8 ounces sliced mushrooms
14 teaspoon ground himalayan pink salt
1 dash white pepper
12 teaspoon hot sauce, such as Cholula (or more) or 12 teaspoon Tabasco sauce (or more)
4 large eggs

Directions

1

Place quinoa into large saucepan with twice the volume of water and onion soup mix.
2

Bring to a boil, then simmer for 20 minutes.
3

Sautee onions and mushrooms in olive oil.
4

While the onions and mushrooms are sauteeing, crack eggs and mix well with hot sauce, salt and pepper.
5

Add ground turkey to the onions and mushrooms and cook on medium heat, about 10 minutes, until done, stirring frequently.
6

Make sure it is crummbly!
7

Add eggs to turkey mixture and cook about 3 minutes, stirring well.
8

Add cooked quinoa mixture and mix thoroughly.
9

If it seems to dry, add a little tomato sauce or spicy V8.
10

Serve with a large salad and enjoy!