Avocado Breakfast Bowl

Ingredients

• 1/2 cup water
• 1/4 cup red quinoa
• 1 1/2 teaspoons olive oil
• 2 eggs
• 1 pinch salt and ground black pepper to taste
• 1/4 teaspoon seasoned salt
• 1/4 teaspoon ground black pepper
• 1 avocado, diced
• 2 tablespoons crumbled feta cheese

Directions

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

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.