1/2 cup water

1/4 cup red quinoa

1 1/2 teaspoons olive oil

2 eggs

1 pinch salt, to taste

1 pinch ground black pepper, to taste

1/4 teaspoon seasoned salt

1/4 teaspoon ground black pepper

1 avocado, diced

2 tablespoons feta cheese, crumbled

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Combine the water and red quinoa in a rice cooker and cook until the quinoa is tender and the liquid is absorbed, about 15 minutes. Fluff and set aside.
Heat olive oil in a skillet over medium heat.
Crack the eggs into the skillet and cook to your preferred doneness.
Season the eggs with seasoned salt and ground black pepper.
Divide the cooked quinoa between two bowls.
Top each bowl with the cooked eggs.
Add diced avocado and sprinkle with crumbled feta cheese.
Serve immediately while warm.

Cook eggs fresh for the best texture.

White or tri-color quinoa can be used instead of red.

Skip feta or use dairy-free cheese for a dairy-free option.

Add hot sauce or chili oil for extra heat.