How to make
Boil the quinoa in boiling water, seasoned with Himalayan salt, black pepper and sunflower oil for about 20 minutes.
Remove it from the heat and leave it to absorb the water (in case there is excess water, strain it).
Wash and chop the spinach and spring onions. Pour them into a deep ceramic pan with a non-stick coating, in which you have preheated the sunflower oil.
Stir and leave them under a lid for about 5 minutes until they soften. Then add the boiled quinoa and the two scrambled eggs, which you have seasoned in the bowl with 2 pinches of curry.
Stir well, so that the eggs are evenly distributed and wrap around the quinoa grains. Season with as much ground black pepper and Himalayan salt as you like.
Fry for 5 more minutes and remove it from the heat.
If desired, pour the portion into a cake pan, by forming a base, sprinkled with chopped spring onions and decorated with baby spinach leaves and marigold flowers.
Serve the fragrant and wonderful delicious quinoa dish with spinach and eggs while it's warm. It's full of rich flavors!
