Quinoa Teff Breakfast Skillet with Spinach, Walnuts, and Flax

by Erica Twingler-16 July 2026Easy

Quinoa Teff Breakfast Skillet with Spinach, Walnuts, and Flax

Servings2

A warm, savory vegan breakfast skillet featuring protein-rich quinoa and teff, sautéed spinach, toasted walnuts, and ground flax for omega-3s, all in a simple, minimally processed bowl. Naturally gluten-free and high in plant protein and iron.

Method

0
Rinse the quinoa and teff under cold water using a fine mesh strainer to remove any bitterness.
1
Add the rinsed quinoa, teff, and water to a small saucepan. Bring to a boil over medium heat, then reduce the heat to low, cover, and simmer for 15 to 18 minutes until the grains are tender and the water is absorbed.
2
While the grains cook, heat a dry skillet over medium heat. Add the walnuts and pumpkin seeds and toast for 3 to 4 minutes, stirring frequently, until fragrant and lightly browned. Transfer to a small bowl and set aside.
3
In the same skillet, add the olive oil and heat over medium. Add the chopped red onion and cook for 3 to 4 minutes until softened. Add the minced garlic, ground cumin, and smoked paprika and cook for 30 seconds, stirring, until fragrant.
4
Add the chopped spinach to the skillet and cook for 1 to 2 minutes until just wilted.
5
When the quinoa and teff are cooked, fluff them with a fork and transfer them to the skillet with the spinach mixture. Stir to combine evenly.
6
Sprinkle in the ground flaxseed, nutritional yeast, salt, black pepper, and lemon juice. Stir well and cook for 1 to 2 minutes to warm through and allow the flavors to meld. If the mixture seems dry, add 1 to 2 tbsp of water to loosen.
7
Remove from heat and taste, adjusting salt, pepper, or lemon juice as desired.
8
Divide the skillet mixture between two bowls. Top each serving with the toasted walnuts, pumpkin seeds, and chopped parsley. Serve warm.