While it’s cooking, heat 1 tablespoon of olive oil in a medium saucepan over medium-high heat. Add the garlic and cook for 30 seconds then add the red pepper and cook for 1-2 minutes, until soft. Add another tablespoon of olive oil then add the spinach and cook, stirring frequently, until the spinach is wilted, 2-3 minutes.

Add the cooked quinoa and salt to the pan with the veggies and toss well. If you’re using leftover quinoa or pre-cooked quinoa, toss well until it’s heated all the way through. If you just made it, it should still be warm.

To make the soft-boiled eggs, use the same saucepan as the quinoa (if applicable). Add the eggs to a saucepan and cover completely with warm water. Bring the mixture to a boil over high heat, then reduce to a rolling boil over medium heat and cook for 5 minutes (10 minutes if you don’t want them runny). Remove the eggs from the water and run them under cold water until they’re cool to the touch. Remove the shell then slice in half lengthwise.

Add the quinoa mixture to a serving bowl and top with avocado, sliced tomatoes, and prepared eggs. Sprinkle with more salt, everything bagel seasoning, hemp seeds or more salt, if desired.