Follow these simple steps to prepare your Quinoa Breakfast Bowl with Egg, Tomatoes and Avocado:

1. Rinse the Quinoa: Place the quinoa in a fine-mesh strainer and rinse under cold water for 1-2 minutes to remove any bitterness.
2. Cook Quinoa: In a medium saucepan, combine the rinsed quinoa and water (or vegetable broth). Bring to a boil, then reduce to a simmer and cover. Cook for about 15 minutes, or until grains are fluffy and liquid is absorbed. Remove from heat and let it sit for five minutes.
3. Prepare the Eggs: While the quinoa is cooking, fill a small saucepan with water and bring it to a gentle boil. Gently add the large eggs and cook for 6-7 minutes for soft-boiled yolks. Then, transfer to an ice bath for a few minutes before peeling.
4. Sauté the Tomatoes: In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the halved cherry tomatoes and cook for about 3-4 minutes until they are softened. Season with salt and pepper.
5. Assemble the Bowl: Fluff the quinoa with a fork and divide it between two bowls. Top each bowl with the sautéed tomatoes, diced avocado, and the peeled soft-boiled egg, halved.
6. Add Seasoning: Drizzle with extra olive oil, a sprinkle of salt and pepper, and add fresh herbs and red pepper flakes if desired.
7. Serve: Serve immediately and enjoy your hearty and nutritious breakfast.

With these concise steps, you’ll create a wholesome, delicious meal that sets a positive tone for your day.