Quinoa Breakfast Bowls

• 1 cup dried quinoa any colour
• 4 tablespoons olive oil or Butter
• 1 onion Medium, diced
• 4 garlic cloves minced
• 1 red chilli finely diced, optional
• 1 handful fresh herbs

1. The Night Before: Place the quinoa, 2 tbsp of the olive oil and 3 cups of water into a saucepan. Bring to the boil. Immediately reduce to a gentle simmer. Cover and cook for 30 minutes or until all water has been absorbed: add a little more water if needed. Place the cooked quinoa into the fridge.
2. Chop, dice and prepare the rest of the ingredients
3. On the Day: In a large fry pan (better yet, a wok) west the remaining olive oil until hot and add the onion, garlic cloves and bacon. Cook for a minute or two before adding the mushrooms, zucchini and cherry tomatoes. Cook for a few minutes more until the vegetables are softened slightly.
4. Add the eggs and vigorously mash and stir around with a spatula/ wooden spoon until scrambled.
5. Add the quinoa and mix everything together until well combined. Add the 5 Minute Red Pepper sauce and cooke until heated through, adding salt and pepper to tasted. Stir through the spinach leaves and serve, topping with feta cheese and herbs.nnjoy

quinoa, olive oil, onion, garlic, red chilli, herbs

Taken from www.yummly.com/recipe/Quinoa-Breakfast-Bowls-1467783 (may not work)