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Home / Recipes / Gabriel Gaté’s omelette with Pearl Couscous and quinoa

Gabriel Gaté’s omelette with Pearl Couscous and quinoa

Gabriel Gaté’s omelette with Pearl Couscous and quinoa
Dinner, Lunch

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SERVES:
2
DIFFICULTY:
Easy
PREP TIME:
COOK TIME:
FEATURED PRODUCT

Ingredients

  • 1/4 cup Red quinoa
  • 1/4 cup Pearl couscous
  • 4 Medium eggs
  • Pinch of salt and freshly ground black pepper
  • 1 tsp Olive oil
  • 1/2 Brown onion, diced
  • 1/2 Small green chilli, finely sliced
  • 2 Sliced medium mushrooms
  • 2 tbsp Finely sliced coriander leaves.
  • A handful of rocket leaves
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Method

  • Place the quinoa and 1 ½ cups of water in a saucepan. Bring to a simmer and cook for 10 minutes.
  • Add the pearl couscous, cover with a lid and simmer for 10 minutes.
  • Beat the eggs in a bowl and season with a little salt and pepper.
  • Heat the oil in a 24 cm non-stick frypan and fry the onion for 2 minutes. Add the chilli and mushrooms and cook for one minute.
  • Stir in the eggs the coriander leaves the pearl couscous and quinoa. Stir and cook on medium heat until the eggs are just set.
  • Serve immediately garnished with rocket leaves

Notes

Energy per serve: 1320kJ
This recipe was kindly supplied by the team at Blu Gourmet Pearl Cous Cous. For more like this click here

 

Nutritional information (per serve)

Calories: 315kcal | Carbohydrates: 28g | Protein: 19g | Fat: 14g | Saturated Fat: 4g | Sodium: 750mg | Potassium: 400mg | Fiber: 3g | Sugar: 2g
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