Southwestern Quinoa Egg Bake

Preheat oven to 350°.

Grease 8"x8" baking dish with 1 tsp oil or butter. Place quinoa evenly in bottom of dish. Set aside.

In large skillet, heat/melt remaining 1 tbsp of oil or butter.

Add onions, garlic and peppers to skillet and saute about 3 minutes, until just tender. Add in kale and cook another 2 to 3 minutes, just until kale starts to wilt. Set mixture aside.

In a large bowl, whisk eggs, salt and pepper, cumin and chili powder. Add in 1 tbsp milk or nondairy milk if desired.

Layer cooked vegetables on top of quinoa, then pour egg mixture over the vegetables. Some of the egg mixture will sink, but there should be a relatively even layer on the top.

If desired, layer cheese on top of egg mixture.

Bake 30-35 minutes, checking after 20. When cooked through, eggs should be solid.

Cool 2 to 3 minutes before slicing. Edges will pull back from pan after the bake cools.

Serve immediately, or package in foil or containers for later. Can be refrigerated for up to 5 days.