Inca Scramble

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READY IN: 25mins
Recipe by Savta Deby

Ground Turkey with Quinoa, Eggs and Onions

Ingredients Nutrition

  • 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


  1. Place quinoa into large saucepan with twice the volume of water and onion soup mix. Bring to a boil, then simmer for 20 minutes.
  2. Sautee onions and mushrooms in olive oil.
  3. While the onions and mushrooms are sauteeing, crack eggs and mix well with hot sauce, salt and pepper.
  4. Add ground turkey to the onions and mushrooms and cook on medium heat, about 10 minutes, until done, stirring frequently. Make sure it is crummbly!
  5. Add eggs to turkey mixture and cook about 3 minutes, stirring well.
  6. Add cooked quinoa mixture and mix thoroughly. If it seems to dry, add a little tomato sauce or spicy V8.
  7. Serve with a large salad and enjoy!

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