Quinoa Breakfast Skillet

• 4 slices thick-cut bacon, chopped
• 1 small sweet potato, chopped
• 1/2 red onion, chopped
• 1/2 red pepper, chopped
• 1/2 green pepper, chopped
• 1 cup sliced mushrooms, chopped
• 2 garlic cloves, minced
• 1/2 cup uncooked quinoa, rinsed
• 1 cup low-sodium vegetable or chicken stock (or water)
• 4 eggs, cooked your desired way
• salt and pepper to taste

1. Heat a large skillet over medium heat and add bacon. Cook until fat is rendered and bacon is crispy, then remove bacon with a slotted spoon and place on a paper towel to drain. Reduce heat to medium-low and add sweet potato, onions, peppers, mushrooms and garlic to the skillet, tossing to coat. Cover and cook for 5-6 minutes, stirring once or twice, until soft.
2. Add uncooked quinoa to vegetables and stir for 1-2 minutes, allowing it to lightly toast. Pour in stock or water and bring the mixture to a boil. Immediately reduce to a simmer, cover and cook for 15-ish minutes until quinoa is cooked through. While quinoa is cooking, prepare eggs as you'd desire. Once cooked, taste and season to your liking. Serve quinoa in bowls topped with eggs and cooked bacon.

bacon, sweet potato, red onion, red pepper, green pepper, mushrooms, garlic, quinoa, vegetable, eggs, salt

Taken from www.epicurious.com/recipes/member/views/quinoa-breakfast-skillet-52517451 (may not work)