Savory Quinoa Breakfast Bowl

Instructions

1. Cook the quinoa
   In a medium saucepan, combine the rinsed quinoa and broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until all liquid is absorbed and quinoa is fluffy. Remove from heat and let stand, covered, for 5 minutes.
2. Prepare the vegetables
   While the quinoa cooks, heat olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent. Add the garlic and bell pepper, cooking for another 2-3 minutes until peppers begin to soften.
3. Add greens
   Stir in the spinach and cook until just wilted, about 1 minute. Season the vegetable mixture with salt, pepper, and red pepper flakes if using. Remove from heat and set aside.
4. Cook the eggs
   In the same skillet or a separate one, cook eggs to your preference (fried, poached, or soft-boiled work best for this recipe). For fried eggs, cook until the whites are set but yolks remain runny, about 3-4 minutes.
5. Assemble the bowls
   Divide the cooked quinoa among four bowls. Top each with a portion of the sautéed vegetable mixture. Place a cooked egg on top of each bowl.
6. Add toppings
   Garnish each bowl with sliced avocado, crumbled feta cheese, and a sprinkle of fresh herbs. Add additional salt and pepper to taste before serving.