This easy recipe for quinoa scrambled eggs is a great way to serve nutrient-rich quinoa to babies with less mess! It is great for breakfast or any time of day, and a great use for leftover quinoa.

This post has been written and medically reviewed by Kaleigh McMordie, MCN, RDN (Registered Dietitian Nutritionist).
Quinoa Scrambled Eggs
Anyone who has given quinoa to a baby knows that you're just asking for a mess. The tiny grains end up EVERYWHERE. Even with older kiddos (okay, and some adults), quinoa is difficult to eat without making a mess. This recipe is a solution to the mess when you want to introduce nutrient-dense quinoa to your little one without having to pick up hundreds of little grains (and wonder if any actually made it into his mouth). A quick scrambled egg binds little grains of cooked quinoa together and adds protein and a whole host of other beneficial nutrients. It's perfect for baby led weaning babies, toddlers, and messy eaters of all ages!
Read more: The Ultimate Guide to Eggs for Baby Led Weaning
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Ingredients
- Egg
- Milk - One tablespoon of any dairy milk per egg. If baby is dairy-free you can use water.
- Cooked quinoa - This is a great use for a small amount of leftover quinoa!
- Butter or oil - For cooking the egg
Helpful equipment: Small nonstick skillet or well seasoned cast iron, silicone spatula
Step By Step Instructions
For the full printable recipe, scroll to the recipe card at the bottom of the page.
- Whisk the egg and milk together well while you heat the skillet over medium heat on the stove.
- Melt the butter in the skillet and swirl to coat the bottom.
- Add the beaten egg, and let stand undisturbed for about 10 seconds.
- Use the spatula to start pushing the outer edges toward the center in a circular motion.
- When the egg is partially set, add the quinoa and keep pushing and folding the egg toward the center onto itself to scramble into a nice curd that you can easily slide out of the pan in 1 or 2 big pieces.
For more detail on my scrambled egg technique for eggs that hold together for baby led weaning, you can visit my post on How To Make Scrambled Eggs for BLW.
Tips and Recipe Variations
- Whisk the eggs and milk together really well.
- Make sure the pan is heated before adding anything. You don't want high heat - that will cause burning - but you don't want a low heat either - that will make the eggs too creamy and soft for baby to grasp. Medium to medium low for 1-2 eggs is perfect.
- Allow the eggs to sit for 10 seconds or so when you add them to the pan before stirring to allow them to set up just a bit. This will help big, fluffy curds to form. Avoid stirring too aggressively so that you don't break up the curds - you want the eggs to stay together so that you can cut them into perfect BLW style pieces.
- A silicone spatula will help you easily slide the eggs around the pan without sticking.
- I like to use a small (8 inch) skillet for anywhere from 1-4 scrambled eggs. Any more than that and you can use a larger pan.
- When the top appears to be almost dry, turn off the heat. The egg will keep cooking due to residual heat. You don't want them to dry out too much.
- This recipe is easily scaled to cooke as many eggs and as much quinoa as you want.
- Feel free to fold in finely chopped herbs or finely chopped cooked veggies, such as spinach or onion along with the quinoa.
Storage and Reheating
While scrambled eggs are best right after they're made, you can store any leftovers in an airtight container in the refrigerator for up to 3 days to serve to baby later.
To reheat, simply pop in the microwave covered with a damp paper towel for 15-30 seconds. Be sure to test the temperature before serving to baby!
How To Serve Quinoa Scrambled Eggs To Babies 6 Months and Up
For babies 6 months and up without a pincer grasp (baby still uses a scooping motion with his first), serve quinoa scrambled egg in large pieces or strips. This shape is easier for baby to pick up and move to his mouth.
For babies who have developed a pincer grasp (using index finger and thumb to pick up small objects), usually around 9 months of age, you can cut the egg into small bite sized pieces about the size or your fingernail, or keep serving in strips or large pieces.
More Baby Led Weaning Friendly Quinoa Recipes
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Quinoa Scrambled Eggs for Baby
This easy recipe for quinoa scrambled eggs is a great way to serve nutrient-rich quinoa to babies with less mess! It is great for breakfast or any time of day, and a great use for leftover quinoa.
- Prep Time: 2 minutes
- Cook Time: 2 minutes
- Total Time: 4 minutes
- Yield: 1 baby serving 1x
- Category: breakfast
- Method: stovetop
- Cuisine: American
Ingredients
- 1 large egg
- 1 tbsp milk
- 2 tbsp quinoa
- butter or oil, for the pan
Instructions
- Heat a small nonstick skillet or well seasoned cast iron skillet over medium heat.
- In a small bowl, whisk the egg and milk until well combined.
- Once heated, add the oil or butter to the skillet and swirl to coat the bottom.
- Pour the eggs into the skillet and allow to set up without stirring for about 10 seconds.
- Using a silicone spatula, push the edges of the eggs toward the center in a round sweeping motion. Before eggs have set up completely, add the quinoa evenly on top of the egg.
- Keep cooking and sweeping toward the center until the top of the eggs appears almost dry (about 30-60 seconds), then turn off the heat.
- Cut the scrambled egg into strips or bite sized pieces according to baby's age/developmental stage.
Notes
- Make sure the pan is heated before adding anything. You don't want high heat - that will cause burning - but you don't want a low heat either - that will make the eggs too creamy and soft for baby to grasp. Medium to medium low for 1-2 eggs is perfect.
- Allow the eggs to sit for 10 seconds or so when you add them to the pan before stirring to allow them to set up just a bit. This will help big, fluffy curds to form. Avoid stirring too aggressively so that you don't break up the curds - you want the eggs to stay together so that you can cut them into perfect BLW style pieces.
- When the top appears to be almost dry, turn off the heat. The egg will keep cooking due to residual heat. You don't want them to dry out too much.
- This recipe is easily scaled to cook as many eggs and as much quinoa as you want. I like to use a small (8 inch) skillet for anywhere from 1-4 scrambled eggs. Any more than that and you can use a larger pan.
- Feel free to fold in finely chopped herbs or finely chopped cooked veggies, such as spinach or onion along with the quinoa.
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