Preheat oven to 180 C. Grease and line a 20 x 30cm rectangular baking dish. Add the quinoa and water to a saucepan. Bring to the boil. Reduce heat to low. Cover and simmer for 12 minutes or until the water is absorbed. Set aside to cool slightly.
Heat the oil in a frying pan over medium heat. Add the pancetta and leek and stir for 5 minutes or until golden. Add the garlic and stir for 1 minute or until aromatic. Set aside to cool slightly.
Place spinach in large heatproof bowl and cover with boiling water. Set aside for 30seconds. Drain and refresh under cold running water. Drain, squeezing out any excess water. Coarsley chop the spinach.
Whisk the eggs and milk in a large bowl. Stir in the quinoa, leek mixture and spinach and parmesan. Pour the mixture into the prepared dish. Top with the goats cheese and chives. Bake for 30-35 minutes or until the frittata is golden and set. Serve with rocket leaves.
This recipe was found over at Good Taste Magazine, the June 2013 edition.