Egg spinach quinoa breakfast
1 cup cooked quinoa (use 1/2 cup raw quinoa to get this amount)
130 g fresh spinach
1 small onion, finely chopped
1 tablespoon olive oil
1 and 1/2 teaspoon butter
60 g feta, cubed
Salt and plenty of pepper to taste
Paprika for serving
Preheat the oven to 400 F/ 200 C/ gas mark 6.
In a large frying pan heat up the oil, add the onion and fry it for a couple of minutes on a medium heat stirring often. Add the spinach and continue frying for about a minute until the spinach reduces in size stirring all the time. Puree and combine with the cooked quinoa. Season generously and stir thoroughly.
Transfer the mixture into a small baking dish and add the feta pressing the pieces gently into the mixture. Using a large spoon make 2 round shallow moulds in the mixture to prevent the raw egg from escaping. Crack the eggs carefully into the moulds, season, cover with tin foil and bake for about 25 minutes (or until the whites have set). Alternatively, bake the quinoa mixture without the eggs for 10 minutes and serve with fried or poached eggs. Sprinkle with sweet or hot paprika and serve.