Extra Virgin Olive Oil
1 clove garlic, minced
1/2 - 2/3 cup cooked quinoa per person
1 generous cup of washed baby spinach per person
A handful of grape tomatoes per person, halved
1/2 -1 scallion per person, sliced
sprinkle of nutmeg
sprinkle of fresh or dried herbs (parsley, thyme, basil or mint)
squeeze of fresh lemon juice
Several hard boiled eggs, chopped
Crumbled bacon
1. Gently heat large pan or wok. Pour in a bit of oil and add garlic till fragrant.
2. Add cooked quinoa till heated through, then the baby spinach leaves, tomatoes and scallions. Season with sea salt and freshly ground pepper and the rest of the herbs. Stir to mix, sprinkle with lemon juice and stir until spinach begins to wilt.
3. Serve in bowl topped with hard boiled egg and bacon
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