In a medium saucepan, combine rinsed quinoa and your choice of broth (vegetable or chicken). Bring to a boil over medium-high heat.

Once boiling, reduce heat to low, cover, and let simmer for about 15 minutes, or until the quinoa is fluffy and all the liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes before fluffing it with a fork.

While the quinoa cooks, heat olive oil in a skillet over medium heat. Add the diced onion and sauté until translucent and fragrant, about 5 minutes.

Add minced garlic and cook for an additional 1-2 minutes, until it turns golden.

Stir in the diced bell pepper and cook for another 3-4 minutes until soft.

Finally, add the leafy greens, salt, black pepper, and any spices (like paprika or chili powder) you’d like. Sauté until the greens are wilted and tender.

Once all ingredients are cooked, gently fold the sautéed vegetables into the quinoa until well mixed.

If desired, you can poach or scramble two eggs on the side for added protein. Serve over the quinoa mixture.

Garnish with fresh herbs before serving for that extra touch of flavor and freshness!