High-Protein Breakfast Bowl

1Rinse the quinoa (1 cup) under running water (2 cups) to remove any bitterness.

2In a medium saucepan, combine the rinsed quinoa (1 cup) and water (2 cups). Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the water (2 cups) is absorbed. Fluff with a fork and set aside.

3In a separate pot, bring water (2 cups) to a gentle simmer. Crack the eggs (4) into the water (2 cups) and poach for about 3-4 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon and set aside.

4Cut the avocado (1) in half, remove the pit, and slice the flesh. Halve the cherry tomatoes (1 cup), slice the cucumber, crumble the feta cheese (¼ cup), and chop the cilantro.

5In a bowl, mix the cooked quinoa (1 cup) with the black beans (½ cup), cucumber, cherry tomatoes (1 cup), and feta cheese (¼ cup). Season with salt, pepper, and a drizzle of olive oil. Divide the mixture into serving bowls.

6Top each bowl with a poached egg, avocado (1) slices, a dollop of Greek yogurt (¼ cup), and fresh cilantro (¼ cup).

7Squeeze lemon (1) juice over the bowls and add a dash of hot sauce if desired. Serve immediately and enjoy!