Quinoa Breakfast Bowls

Directions

1. 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. 2
   Chop, dice and prepare the rest of the ingredients
3. 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. 4
   Add the eggs and vigorously mash and stir around with a spatula/ wooden spoon until scrambled.
5. 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. Enjoy