Quinoa Omelete | zojirushi.com

Ingredients (serves 4):
To Cook in the Rice Cooker:

2 cups (rice measuring cup) quinoa
Water to fill to water level 2 for “QUINOA”

For Vegetable Mixture:

2 Tbsp. olive oil
1 zucchini, diced small
1 medium carrot, diced small
1/2 medium onion, diced small
2 Tbsp. ketchup
2 Tbsp. vegetable broth
1 tsp. salt
1/4 tsp. pepper
1 tsp. dried oregano
2 Tbsp. chopped parsley

For Omelet:

8 eggs
4 Tbsp. milk
4 Tbsp. olive oil

Condiment (optional):

ketchup, as needed

This recipe was developed for Zojirushi rice cooker models with a Quinoa setting. Please visit our grains page on how to cook quinoa in other models.

1

Measure quinoa accurately using the measuring cup that came with your rice cooker and add to the inner cooking pan. If quinoa is not pre-rinsed, use a fine mesh strainer to rinse with water then add to the inner cooking pan. Add water to the corresponding water level for “QUINOA” and cook using the "QUINOA" setting.

2

Slowly add water to the corresponding water level for “QUINOA”. Stir lightly to make sure the quinoa is submerged and leveled to ensure even cooking. Cook using the “QUINOA” setting.

3

When quinoa completes cooking, fluff, cover and keep warm.

4

Prepare the vegetable mixture. In a skillet heat olive oil over medium-high heat. Sauté zucchini, onion and carrots for 3 minutes. Add 2 tablespoons of ketchup, vegetable broth, salt, pepper, oregano and continue to cook for 2 additional minutes. Turn heat off.

5

In a large bowl, add freshly cooked quinoa and vegetable mix from step 4 and chopped parsley. Mix well and set aside. In a separate bowl, mix eggs and milk for the omelet.

6

Wipe skillet and heat 1 tablespoon of olive oil over medium heat, making sure the entire surface of the pan is coated. Pour a quarter (about 1/2 cup) of the egg mixture into the skillet.

7

Move a spatula through the egg mixture in a circular motion until the egg is halfway cooked through.

8

Place 3/4 to 1 cup of the quinoa and vegetable mixture from step 5 to the center of the egg mixture and turn heat off. Tilt the skillet to the side a bit and fold one side of egg over the rice. Push and slide omelet to the other side of the skillet.

9

When the omelet reaches the edge of the skillet, flip it out onto a serving plate so the side of the egg fold under the rice. If necessary use a paper towel to correct the shape. Repeat steps 6-9 to make three more omelets. Reserve leftover quinoa and vegetable mixture for another dish, like for a salad topping. Serve with optional ketchup. Enjoy!