Follow these simple steps to assemble your Quinoa Breakfast Bowl with Egg, Tomatoes and Avocado:

1. Cook Quinoa: If you haven’t already, rinse 1/3 cup of quinoa under cold water. Combine it with 2/3 cup of water in a pot and bring to a boil. Lower the heat to a simmer, cover, and cook for about 15 minutes until the water is absorbed. Fluff with a fork and set aside.

2. Cook Eggs: Heat a non-stick skillet over medium heat. Add a drizzle of olive oil. Crack the eggs into the skillet and cook to your liking—sunny-side-up, over-easy, or scrambled. Season with salt and pepper.

3. Prepare Vegetables: While the eggs are cooking, slice the cherry tomatoes in half and dice the avocado. Place them in a bowl and drizzle with a small amount of olive oil, seasoning with salt and pepper.

4. Combine Ingredients: In a bowl, add a serving of cooked quinoa as the base. Top with the cooked eggs, cherry tomatoes, and diced avocado.

5. Season and Serve: Sprinkle paprika over the top to taste. For an extra kick, add hot sauce and garnish with fresh herbs.

6. Enjoy Your Bowl: Your Quinoa Breakfast Bowl with Egg, Tomatoes and Avocado is ready to be enjoyed! Grab a fork and dig in.