- 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
- 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.