MEXICAN QUINOA BOWLS WITH FRIED EGGS AND QUESADILLAS

Steps

1. oven to 150°C. Line an oven tray with baking paper. Bring a small pot of salted water to the boil.
2. Cook quinoa in pot of boiling water for about 15 minutes, until tender with a slight bite. Drain, rinse under cold water then leave to drain well. In a small bowl, mix together all chipotle mayo ingredients. Set aside.
3. Dice onion, courgette and roasted capsicum 1cm. Set capsicum aside. Heat a drizzle of oil in a large fry-pan on mediumhigh heat. Cook onion for 3-4 minutes, until softened. Add courgette and cook for 2 minutes. Add corn and Mexican spice mix and cook a further 1 minute, until fragrant.
4. Add cooked, drained quinoa and lemon zest and juice to pan with corn. Season with salt and pepper and stir to combine. Remove from heat, stir through roasted capsicum and set aside. Grate Parmesan cheese.
5. Heat a medium, dry fry-pan on medium heat. Place 3 tortillas onto bench. Sprinkle with Parmesan, place 3 remaining tortillas on top. Cook tortillas for about 1 minute each side until cheese is melted and tortillas are browned and slightly crispy. Place on prepared tray and place in oven to keep warm. Reserve pan.
6. Return pan to medium heat. Add a drizzle of oil and fry eggs for about 2 minutes, until whites are firm and yolk is runny. If you like well cooked eggs, flip eggs over and cook the other side for 1-2 minutes. Roughly chop coriander leaves and stalks.
7. spoon Mexican quinoa into bowls. Place a fried egg on top of each bowl with a good drizzle of chipotle mayo. Sprinkle over coriander and chilli flakes (if using). Cut quesadillas into quarters and serve on the side.