Ingredients
Method
In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat to low and cover. Let it simmer for 15-20 minutes, or until the quinoa is fluffy and the liquid is absorbed.
While the quinoa cooks, heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until it begins to soften, about 3-4 minutes.
Add the diced bell pepper and zucchini to the skillet. Sauté for another 5-7 minutes or until the vegetables are tender. Stir in the minced garlic, cumin, smoked paprika, and season with salt and pepper. Cook for another minute until the garlic becomes fragrant.
In a separate pan, prepare the eggs. You can either fry or poach them according to your preference. Cook them until the whites are set but the yolks remain runny for a delicious creamy texture.
Once the quinoa is cooked, fluff it with a fork and mix it into the sautéed vegetables in the skillet. Stir everything together until well combined. Adjust seasoning if necessary.
To serve, spoon the savory quinoa and vegetable mixture into bowls, top each with a fried or poached egg, avocado slices, and a sprinkle of fresh cilantro. Add hot sauce if desired for a spicy kick.
Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4
- Presentation Tips: Serve in vibrant bowls, arranging the quinoa and veggies on one side and the egg on top, with avocado slices artfully displayed. Garnish with cilantro for a fresh touch!