1. Heat 1 tsp of the olive oil in a nonstick pan. Add the onions, chilli and garlic and sauce for 1 minute. Add the spinach leaves, season and then stir until the leaves are wilted. Transfer to a warm bowl.
2. Heat the remaining oil in the pan, add the eggs and cook over a medium heat, stirring until the eggs are scrambled to your liking.
3. Stir in the quinoa and spinach and heat, stirring until the mixture is piping hot. Serve straight away with a scattering of coriander if liked.
Our thanks to www.eggrecipes.co.uk for this recipe.