1 cup cooked quinoa (I used red quinoa)
1/4 onion, chopped
1 clove garlic, minced
1/2 cup bell pepper, chopped
4-5 mushrooms quartered
1 cup spinach, roughly chopped
2 eggs, over medium (or to your desired preference)
2 avocado slices
sea salt and freshly ground pepper to taste
a drizzle of olive oil, optional
Cook quinoa according to package directions and set aside.
In separate frying pan, cook eggs over medium. Set aside.
Add 1-2 teaspoons of olive oil to sauté pan. Add onions and garlic. Cook until softened, about 5 minutes. Add bell pepper. Continue to cook, stirring occasionally. Add mushrooms.
Once veggies have cooked thoroughly, add spinach to wilt.
Stir in quinoa. Season with salt and pepper to taste.
Plate desired amount of quinoa mixture.
Top each serving with a slice of avocado.
On top of avocado, add your over medium egg.