Bacon, Eggs and Chives Quinoa

Rinse quinoa and place in a pot over medium low heat with chicken broth. Bring to a boil, cover and simmer for about 15 minutes until all of the broth is evaporated. Take off the heat and fluff with a fork.

In a large skillet, over medium low heat, add 3 tablespoons of extra virgin olive oil. Heat the olive oil until warmed. Add the quinoa and the diced cooked bacon. Mix until combined. Add the eggs and scramble them into the quinoa mixture until well incorporated and eggs are cooked, about 3 minutes. Stir in chives, black pepper and the remaining 2 tablespoons of olive oil. Dish it into serving bowls and serve.