Looking for something different to add to your morning routine? This Healthy Breakfast Bowl is definitely worth waking up for and will keep you full and satisfied until lunchtime!
In a small saucepan, combine the quinoa with water and bring to a boil, uncovered.
When it starts to boil, reduce the heat to the lowest setting, cover, and simmer for 20 minutes, or until the water is absorbed. Remove from heat, fluff the quinoa with a fork, season with salt and set aside.
Heat the oil in a medium skillet over medium-high heat. Add the mushrooms. Season with salt and black pepper. Cook for 5-7 minutes, until soft
Whisk together the oil, vinegar, and salt. Place the halved grape tomatoes in a medium bowl and drizzle with the vinaigrette.
Heat a medium nonstick skillet over medium heat. Add the oil and swirl to coat. Crack the eggs, 1 at a time, into the pan. Cover, and cook until the whites are set and, the yolk is still runny, about 2 to 3 minutes.
Divide the quinoa, tomatoes, and mushrooms evenly between two bowls. Top with the eggs each and avocado slices.
Season with salt and pepper, and sprinkle with cilantro. Serve immediately.
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