Southwestern Quinoa and Egg Breakfast Bowl

Ingredients:

• ¼ cup uncooked quinoa, rinsed and drained
• 2 medium tomatoes, chopped (about 2 cups)
• 1 cup frozen whole-kernel corn, thawed and drained
• ½ medium avocado, pitted and diced
• ½ cup fresh cilantro, chopped
• ¼ cup chopped green onions
• Cooking spray
• 4 large eggs
• 1/8 tsp. salt
• ¼ tsp. pepper
• Red hot-pepper sauce (optional)

Directions:

Prepare quinoa according to package directions. Remove from heat. Fluff with fork.

Divide quinoa among 4 bowls; distribute tomatoes, corn, avocado, cilantro and green onion among the bowls.

Lightly spray large skillet with cooking spray; heat over medium-high heat. Cook each egg sunny-side up for 3-4 minutes, covered. Sprinkle with salt and pepper. Place 1 egg atop each bowl. Sprinkle with hot pepper sauce, as desired.  

4 servings.