Avocado Breakfast Bowl

Ingredients

Original recipe (1X) yields 2 servings

• ½ cup water
• ¼ cup red quinoa
• 1 ½ teaspoons olive oil
• 2 eggs
• 1 pinch salt and ground black pepper to taste
• ¼ teaspoon seasoned salt
• ¼ teaspoon ground black pepper
• 1 avocado, diced
• 2 tablespoons crumbled feta cheese

Directions

1. Stir water and quinoa together in a rice cooker; cook until quinoa is tender, about 15 minutes.
2. Heat olive oil in a skillet over medium heat and cook eggs to desired doneness; season with seasoned salt and pepper.
3. Combine quinoa and eggs in a bowl; top with avocado and feta cheese