Red Quinoa Bowl Recipe

Rinse 1 cup red quinoa under cold water in a fine-mesh sieve until the water runs clear to remove any bitterness.

In a medium saucepan, combine the rinsed quinoa, 2 cups water, 1/2 tsp kosher salt and 1/2 tbs olive oil. Bring to a boil over medium-high heat.

Once boiling, reduce heat to low, cover, and simmer gently for 15 minutes or until water is absorbed. Remove from heat and let sit covered for 5 minutes.

Fluff with a fork and keep warm until plating.

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the thinly sliced 2 garlic cloves and cook 30–45 seconds until fragrant, taking care not to brown.

Add 4 cups baby spinach in batches, tossing until wilted (about 2–3 minutes total).

Season with 1/4 tsp salt, 1/8 tsp black pepper and 1/2 tablespoon lemon juice. Toss to combine and remove from heat. Keep warm.

Crack 4 large eggs into a bowl, add 2 tablespoons whole milk, 1/4 tsp salt and 1/8 tsp black pepper. Whisk until just combined and slightly frothy.

Heat a nonstick skillet over medium-low heat and melt 1 tablespoon unsalted butter, coating the pan.

Pour eggs into the skillet. Using a rubber spatula, gently stir and fold the eggs, creating soft curds. When eggs are about 70% set (still slightly runny), sprinkle in 3/4 cup grated sharp cheddar.

Continue gently folding until cheese is melted and eggs are set but still creamy, about 30–60 seconds. Remove from heat immediately to avoid overcooking.

In a small food processor or blender combine 1/2 cup drained roasted red peppers, 3 tablespoons blanched almonds, 2 tablespoons grated tomato (or tomato paste), 1 tablespoon sherry vinegar, 1/2 tsp smoked paprika, 1/2 garlic clove, 2 tablespoons extra-virgin olive oil and 1/4 tsp salt.

Pulse until mostly smooth, scraping down sides. If too thick, add up to 1 tablespoon water to reach a spoonable, slightly coarse sauce consistency.

Taste and adjust seasoning (more salt, vinegar, or smoked paprika as needed). Keep at room temperature until plating.

Halve and pit 1 avocado. Slice or dice and season lightly with a squeeze of lemon (from 1 lemon wedge) to prevent browning.

Divide the warmed quinoa between 2 bowls (about 1/2 cup cooked quinoa per bowl if serving 2; adjust for 4 servings).

Top each bowl with a portion of sautéed spinach (about 2 cups wilted per 2 bowls), half the cheddar scrambled eggs, and the sliced avocado.

Spoon 1–2 tablespoons romesco over the eggs and around the bowl. Garnish with 1–2 teaspoons microgreens or chopped parsley and a pinch (about 1/8–1/4 tsp) red pepper flakes if using.

Serve immediately with the lemon wedge on the side for extra brightness.