Cook the Quinoa: Place the rinsed quinoa and vegetable stock (or water) in a small saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until all the liquid has been absorbed. Remove from the heat and let it stand, covered, for 5 minutes. Fluff with a fork and set aside.

Sauté the Aromatics: While the quinoa is cooking, heat the olive oil in a large frying pan over a medium heat. Add the diced red onion and sauté for 3-4 minutes until it begins to soften and become translucent.

Add the Harder Vegetables: Add the diced red bell pepper and courgette to the pan. Continue to cook for 5-7 minutes, stirring occasionally, until they are tender-crisp. You want them cooked through but still with a little bit of bite.

Incorporate Flavour and Greens: Stir in the minced garlic and smoked paprika and cook for another minute until fragrant. Add the halved cherry tomatoes and the fresh spinach to the pan. Cook for 2-3 minutes, stirring gently until the spinach has wilted and the tomatoes have just started to soften.

Season the Vegetables: Season the vegetable mixture generously with salt and black pepper. I used to struggle with this dish until I discovered this technique: seasoning each component separately really builds layers of flavour. Give it a final stir and remove from the heat.

Cook the Eggs: In a separate non-stick pan, cook the eggs to your preference. We love them fried sunny-side up with a runny yolk that creates a delicious sauce when broken, but poached or scrambled eggs work wonderfully too.

Assemble Your Bowl: Divide the cooked quinoa between two bowls. Top with a generous portion of the sautéed vegetable mixture. Arrange the sliced avocado on the side and carefully place two cooked eggs on top of each bowl.

Garnish and Serve: Finish by sprinkling over the crumbled feta cheese and a handful of chopped fresh parsley or coriander. Serve immediately and enjoy your nourishing breakfast.