Hearty Peruvian Quinoa Breakfast Bowl with Fried Egg

Combine rinsed quinoa and water in a medium saucepan. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed and quinoa is fluffy.

While quinoa cooks, heat olive oil in a large non-stick skillet over medium heat.

Add diced red bell pepper and chopped red onion to the skillet. Sauté for 5-7 minutes, until vegetables are softened.

Stir in frozen peas and cook for an additional 2 minutes, until heated through. Season the vegetable mixture with 1/8 teaspoon salt and 1/8 teaspoon black pepper.

Remove vegetables from the skillet and set aside. In the same skillet, crack the two eggs and fry them to your desired doneness (e.g., sunny-side up, over easy). Season eggs with remaining 1/8 teaspoon salt.

Divide the cooked quinoa into two bowls. Top each bowl with half of the sautéed vegetables and one fried egg.

Serve immediately and enjoy your nutritious breakfast.