Quinoa, Ham and Pepper Breakfast Salad

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1 cup white quinoa, rinsed well

2 tablespoons red wine vinegar

3 tablespoons olive oil

1 tablespoon Dijon mustard

Kosher salt and freshly ground black pepper

1 small green bell pepper, cut into 1/2-inch dice

1 small red bell pepper, cut into 1/2-inch dice

1/2 small yellow onion, cut into 1/2-inch dice

A few dashes hot sauce, such as Tabasco, plus more for serving

5 ounces baby spinach (about 8 cups)

4 ounces thinly sliced deli ham, cut into thin strips

2 ounces aged white Cheddar, cut into small pieces

2 scallions, green and white parts thinly sliced

3 large eggs, beaten