Ingredients:

  • 1/4 cup (45g) uncooked quinoa, rinsed
  • 1/2 cup (120ml) low-sodium vegetable broth
  • 2 large eggs
  • 1 tbsp (15ml) extra virgin olive oil
  • 1 cup (30g) fresh baby spinach, chopped
  • 2 tbsp (15g) red onion, finely diced
  • 1 clove (5g) garlic, minced
  • 1/2 medium avocado, sliced
  • 1 tsp (5ml) lemon juice
  • 1/4 tsp (1g) red pepper flakes
  • 1 tbsp (15g) feta cheese
  • salt to taste
  • black pepper to taste

Instructions:

  1. Combine the rinsed quinoa and vegetable broth in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 12–15 minutes. Once the liquid is absorbed, remove from heat and let it sit covered for 2 minutes.
  2. Heat olive oil in a skillet over medium heat. Add the diced red onion and minced garlic, sautéing until translucent and fragrant, approximately 2 minutes.
  3. Toss in the chopped baby spinach and cook just until the leaves wilt and turn a vibrant green. Push the greens to the side of the pan.
  4. In the cleared space of the skillet, crack the eggs and cook until the whites are set but the yolks remain jammy.
  5. Assemble the bowl by layering the cooked quinoa, sautéed greens, and eggs. Top with sliced avocado, a drizzle of lemon juice, red pepper flakes, and crumbled feta cheese. Season with salt and black pepper to taste.