Warm Quinoa with Spinach, Feta and Poached Eggs
Makes 1 serving

INGREDIENTS
120 g Cooked quinoa (Cooked weight. Dry quinoa roughly triples.)
80 g Spinach
1 tsp (5 g) Olive oil
2 large, about 110 g Egg
30 g Feta
A squeeze Lemon juice
A pinch Chilli flakes
To taste Black pepper

METHOD
1. Bring a pan of water to a bare simmer and poach the eggs for three minutes.
2. Meanwhile wilt the spinach in the oil in a frying pan for a minute, then add the quinoa and the lemon juice and stir until hot.
3. Tip into a bowl, crumble the feta over, set the eggs on top and finish with chilli flakes and pepper.

Contains milk and eggs.

RECIPE NOTES
Quinoa cooked in a batch at the weekend keeps four days in the fridge and warms through in a pan in two minutes.
Feta is salty enough that no salt goes in. The lemon is doing the work the salt would.

Full recipe: https://www.getfuel8.com/recipes/quinoa-spinach-feta-poached-eggs
