Avocado Breakfast Bowl

Ingredients

2-1/4 teaspoons olive oil

5 cups red quinoa

2 cup water

1-1/2 pinches salt and ground black pepper to taste

3 eggs

1/4 teaspoon seasoned salt

1-1/2 avocado

1/4 teaspoon ground black pepper

3 tablespoons crumbled feta cheese

Step 1

Stir water and quinoa together in a rice cooker. Cook until quinoa is tender, about 15 minutes.

Step 2

Heat olive oil in a skillet over medium heat and cook eggs to desired doneness. Season with seasoned salt and pepper. Combine quinoa and eggs in a bowl, top with avocado and feta cheese.

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