This savory breakfast bowl recipe combines fluffy quinoa, perfectly cooked eggs, creamy avocado, and tangy feta cheese for a balanced and satisfying start to the day.
1/2 cup water
1/4 cup red quinoa
1 1/2 teaspoons olive oil
2 eggs
1 pinch salt
1/4 teaspoon black pepper
1 avocado, diced
2 tablespoons crumbled feta cheese
1. Combine water and quinoa in a saucepan and cook until tender, about 15 minutes.
2. Heat olive oil in a skillet over medium heat.
3. Crack eggs into the skillet and cook to desired doneness.
4. Season eggs with salt and black pepper.
5. Spoon cooked quinoa into a bowl.
6. Top with eggs, diced avocado, and crumbled feta cheese.
7. Serve immediately while warm.
Cook quinoa ahead of time for faster mornings.
Use fresh avocado for best texture.
Eggs with slightly runny yolks add extra richness.
Season the grain base lightly to avoid blandness.