Easy Meals for Cancer Patients: Egg and Quinoa Scramble

The COVID-19 pandemic has made eating in an everyday occurrence across the country, but for cancer patients who often have unique nutritional needs, at-home meal preparations can be particularly challenging.

Fortunately, culinary experts at the OSUCCC – James are here to help with tips and easy-to-prepare recipes that can help cancer patients and caregivers get the most out of their homemade meals and snacks.

“In The James Instructional Kitchen, we work with patients, outpatients and caregivers on personalized nutrition education plans,” says chef Stephanie Urrutia, RD, LD, a senior culinary educator at the OSUCCC – James. “We focus on high-protein, high-calorie and easy-to-eat recipes, and provide information tailored to the patients’ diagnoses.”

Today’s Recipe: Egg and Quinoa Scramble

The Egg and Quinoa Scramble is a protein- and calorie-rich dish that contains eggs, spinach, mushrooms, heavy cream, quinoa and butter. Eggs are an economical source of some of the highest-quality protein on the market (6-8g protein per egg) and contain all essential amino acids in adequate ratios. In addition, eggs contain lots of folate, B12 and other B vitamins.

One concern many people have about eggs is cholesterol. However, dietary cholesterol has been found to have only a small effect on the body’s overall level. The liver is responsible for making cholesterol, so when we eat a lot of it, we scale back on our own production.

Mushrooms are another rich source of B vitamins and contain antioxidants, potassium and copper. Mushrooms also have beta glucan, a type of fiber that helps decrease cholesterol, regulate blood sugar and reduce the risk of type 2 diabetes.

Spinach is a great source of vitamin A, C, K, fiber, iron and calcium. Much like eggs, spinach is also high in lutein and zeaxanthins, so consumers get a lot of antioxidants.

Quinoa provides plant-based protein, nutrients and a lot flavor. If you want to get fancy, you can use black or red quinoa for a bold flavor profile. However, standard white quinoa works great as well. One cup of quinoa contains 8g of protein, 5g fiber, manganese, magnesium, phosphorus, folate, iron, zinc and potassium. On top of that, quinoa is gluten-free and has a low glycemic index, so it’s great for celiac and diabetic patients.

Ingredients

• 1 cup chopped or whole spinach leaves
• 1 cup cooked quinoa (1/2 uncooked quinoa)
• 1 cup fresh mushrooms
• 1 ¾ cups water
• ½ cup diced tomatoes (optional)
• ½ cup diced onions (optional)
• 4 large eggs
• 4 tbsp heavy whipping cream
• 1 tbsp minced garlic
• ½ tsp basil
• 2 tbsp chopped scallions
• salt and pepper to taste

Directions

1. Add butter and minced garlic to small-medium pot over medium heat. Cook until fragrant, 2-3 minutes.
2. Rinse quinoa and then add to medium pot. Toast browned, 2-3 minutes. Add 1 ¾ cups water to quinoa, bring to a boil and then simmer on low heat until water is absorbed (~15min).
3. Whisk eggs and heavy cream in mixing bowl until even consistency is achieved. Season with salt and pepper to taste.
4. Melt 1 tbsp of butter in saucepan over medium heat, then pour in egg mixture.
5. Let eggs cook about halfway through, then add in mushrooms, spinach, scallion whites and optional ingredients (tomatoes, onions, cheese, etc). Cook until eggs are fluffy and semi-firm.
6. Serve ½ cup portions of quinoa on a plate and top with half of the egg scramble. Garnish with green onions and basil.