It can be easy to get into a breakfast rut and rotate between two or three options exclusively. Here’s a new idea to shake things up and it works exceptionally well as a hot and hearty camping breakfast. Variations are endless, like being completely plant-based and substituting black beans and avocado for the cheese or swapping the veggies for your family favourites. Add a fried egg on top for added protein if desired.

Serves 4

1.5 cups quinoa, pre-washed (the package should say, otherwise rinse a few times and drain)

3 cups water

¼ tsp salt

1 small red onion, diced

2 Tbsp olive oil

2 cloves garlic, minced

1 tsp dried basil or oregano 

2 tsp soy sauce

2 cups shredded spinach

½ cup cubed or shredded cheese

Soak the quinoa in the water overnight in a medium-sized pot. In the morning, add the salt and bring to a boil. Turn the heat to low, cover and simmer until water is fully absorbed (~5 minutes). Meanwhile heat a large skillet, preferably cast-iron, over medium-low heat. Add oil then onion. Sauté for about 5 minutes until onion is softened. Add garlic and sauté quickly, approximately 1 minute, then add the cooked quinoa and herbs. Cook, stirring frequently, until quinoa starts to crisp and turn a bit golden on the edges. Add soy sauce and spinach. Stir frequently until water is evaporated from spinach. Stir in cheese and cook until just melting. Serve immediately.