How to prepare

1. Place the quinoa in a small saucepan with 3/4 cup water and 1/4 teaspoon salt.

2. Bring to a boil then reduce the heat to low. Cover and cook, undisturbed, until the quinoa absorbs all the water. This should take about 15 minutes.

3. Remove from the heat, sprinkle over the Redpath Granulated Sugar and fluff with a fork until the sugar has been evenly distributed. Set aside.

4. Heat the vegetable oil in a large skillet over medium-high heat.

5. Add in the chopped breakfast sausages and cook, stirring occasionally, until they begin to turn golden brown.

6. Add the bell pepper and half of the green onions to the pan with the sausage and cook until softened, about 2 minutes.

7. Add the quinoa to the pan, sprinkle with remaining 1/4 teaspoon salt and black pepper. Give it a stir to evenly combine everything in the pan.

8. Clear a space in the center of the pan. Pour the beaten egg into the cleared space in the pan.

9. Allow the egg to cook in the center of the pan for 1 minute, before stirring it into the mixture and allowing the egg to fully cook, about 2 minutes.

10. Add the remaining spring onions and cilantro to the pan and cook for 1 more minute.

11. Divide the breakfast quinoa among 4 bowls and serve warm topped with fresh spring onion and cilantro if desired.