Savory Herb Breakfast Quinoa Bowls

Rinse 1 cup of quinoa under cold water using a fine-mesh strainer until water runs clear.

In a medium saucepan, bring 2 cups of vegetable broth to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes until the liquid is absorbed and quinoa is tender.

Remove quinoa from heat and let stand, covered, for 5 minutes. Fluff with a fork.

While quinoa is cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add 2 minced garlic cloves and cook for 30 seconds until fragrant.

Add 2 cups of baby spinach to the skillet and cook for 2-3 minutes until wilted. Season with a pinch of salt and pepper.

Stir the wilted spinach, 2 sliced green onions, 3 tablespoons of chopped parsley, 2 teaspoons of thyme leaves, lemon zest from 1 small lemon, and 1 tablespoon of lemon juice into the cooked quinoa.

In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Crack 4 eggs into the pan and cook to your preference (sunny-side up or over easy recommended).

Divide the herbed quinoa mixture among 4 bowls. Top each bowl with a cooked egg, 1/4 cup halved cherry tomatoes, 1/4 of the sliced avocado, and 2 tablespoons of crumbled feta cheese.

Garnish with remaining green onion, parsley, and a sprinkle of black pepper.

Serve immediately while warm.