1 cup (180 g) quinoa, rinsed and drained

2 red onions, thinly sliced

2 bell peppers, various colours, seeded and cubed

1 zucchini, diced

3 tbsp (45 ml) olive oil

4 eggs

1/4 cup (60 ml) soy sauce

3 tbsp (45 ml) maple syrup

1 tbsp (15 ml) toasted sesame oil

1 tsp (5 ml) Tabasco sauce

In a pot of salted boiling water, cook the quinoa until tender, about 15 minutes. Drain.

Meanwhile, in a large skillet over medium-high heat, brown the vegetables in 2 tbsp (30 ml) of the oil until tender, about 8 minutes. Keep warm.

In a separate non-stick skillet over medium-high heat, carefully break the eggs into the remaining oil. Cook on one side only for 2 to 3 minutes or until the whites are set and the edges are golden. Season with salt and pepper.

In a bowl, whisk together the soy sauce, maple syrup, sesame oil and Tabasco.

Place the quinoa in a large serving platter. Top with the vegetables and eggs and drizzle with the sauce.

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