Savory Breakfast Quinoa Bowl

Ingredients

Instructions

1. 1

   COOK THE QUINOA: Rinse the quinoa in a fine-mesh strainer under cold water for 30 seconds - this removes the bitter coating. In a medium saucepan, combine the rinsed quinoa with the gluten-free vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until the liquid is absorbed and the quinoa is fluffy. You'll see tiny spiral tails on the grains when it's done. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.

2. 2

   FRY THE EGGS: While the quinoa cooks, heat about 1 tablespoon of oil in a non-stick skillet over medium-low heat. Crack the eggs into the pan, leaving space between them. Cook for 3-4 minutes without disturbing until the whites are completely set and opaque, but the yolks are still runny. For crispy edges, increase heat to medium during the last minute. Season with salt and pepper.

3. 3

   PREPARE THE TOPPINGS: While everything cooks, slice the avocado and halve the cherry tomatoes. Slice the green onions, keeping the white and green parts separate.

4. 4

   ASSEMBLE THE BOWLS: Divide the warm quinoa between two serving bowls. Arrange the avocado slices on one side and the cherry tomato halves on the other. Carefully slide a fried egg on top of each bowl, centered so the yolk can run over everything when broken.

5. 5

   FINISH AND SERVE: Drizzle sriracha over each bowl in a zigzag pattern - start with less if you're sensitive to heat. Scatter the sliced green onions and sesame seeds over the top. Serve immediately while the egg is hot. When you break into the yolk, it creates a rich, creamy sauce for the quinoa.