Quinoa Breakfast Bowl

Heat the olive oil in a large skillet over medium heat. Add the onions and mushrooms and cook for 5–6 minutes, or until the vegetables are softened.
Stir in the cooked quinoa, spinach, ½ teaspoon of salt, black pepper, and oregano. Cook for 2–3 minutes, or until the spinach is wilted. Divide the warm quinoa-spinach mixture between two bowls.
Bring a medium saucepan of water to a gentle simmer. Crack each egg into a small bowl, swirl the water, and gently slip the eggs in one at a time. Poach for about 3 minutes, or until the whites are set and the yolks are still runny. Remove with a slotted spoon, and add two eggs on top of each bowl.
Sprinkle the remaining salt on top of the poached eggs, drizzle with olive oil, and serve immediately.

My Top Tip: Poaching eggs is tricky! Don't worry if they don't come out perfectly. Read more of my tips on how to poach eggs.
Storage: If you have leftover quinoa mixture, store it in an airtight container in the fridge for 4–5 days. Reheat on the stove over medium heat until warmed through. Add a splash of water while heating to help loosen it up. Serve with fresh poached eggs! Freezing is not recommended.

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