Rinse the quinoa and drain. In a small saucepan, combine the quinoa with water and bring to a boil, uncovered. When it starts to boil, reduce the heat to the lowest setting, cover, and simmer for 20 minutes, or until the water is absorbed and the quinoa is light and fluffy.
Add 1/2 tablespoon of olive oil and Tone’s® Garlic Pepper Seasoning to a pan; cook, stirring frequently, until fragrant, about 30 seconds. Stir in the quinoa and cook for 2 minutes. Season with Member’s Mark™ Sea Salt to taste.
While the quinoa is cooking, in a skillet over medium-high heat, add the tomatoes, drizzle with olive oil, and cook for 2 minutes, stirring once or twice until blistered.
Remove the tomatoes from the pan, add the kale, olive oil, and 2 tablespoons of water. Cover and cook, stirring once, for 2 to 3 minutes or until wilted. Season with Member’s Mark™ Sea Salt.
Cook eggs to your preference! You can make them hard or soft boiled, poached, fried, or scrambled. Whichever you prefer is fine.
To assemble, divide the quinoa, kale, tomatoes, and eggs evenly among 2 bowls. Top with the sliced avocado and 1 tablespoon of Greek yogurt. Drizzle with olive oil and top with Tone’s® Everything Bagel Seasoning, and serve.