Asian-Inspired Quinoa and Egg Breakfast

01Method

1. 1

   Place water, quinoa, and salt into a pot over medium-high heat and bring to a boil. Lower the heat, cover, and let simmer until the liquid is fully absorbed, about 15 minutes. Take off the heat and fluff with a fork.

2. 2

   Warm olive oil in a skillet over medium heat. Add the bell pepper and cook until tender, about 5 minutes. Stir in the garlic and cook until aromatic, about 30 seconds. Add the whisked eggs and stir continuously until fully cooked, about 5 minutes.

3. 3

   Fold the egg and vegetable mixture into the cooked quinoa. Stir in soy sauce and sriracha, then top with green onions before serving.