Recipes for "breakfast bowls"

Stir water and quinoa together in a rice cooker; cook until quinoa is tender, about 15 minutes.

Heat olive oil in a skillet over medium heat and cook eggs to desired doneness; season with seasoned salt and pepper.

Combine quinoa and eggs in a bowl; top with avocado and feta cheese.

Heat olive oil in a small skillet over medium heat. Pour eggs into skillet; cook and stir eggs until set, 3 to 5 minutes.

Place black beans in a microwave-safe bowl. Microwave at High power until warm, about 1 minute. Divide between two bowls.

Divide scrambled eggs between each bowl; top each with avocado and salsa, then season with salt and black pepper.