We love eggs. We love quinoa. And when you put these two power foods together, you get one protein-rich dish. This frittata recipe, featured in our 2-Week Clean-Eating Plan, is quick to make, especially when you have leftover quinoa. It’s such a versatile dish that you can eat it for breakfast, lunch, and dinner.
1/2 cup chopped cauliflower1/3 cup diced celery1/4 cup diced onion1 tablespoon olive oil3/4 cup cooked quinoa2 eggs, beatenPinch of sea salt