Cool your quinoa to the specifications of the bag it comes in.

**Note: this is the only item I prepare in bulk and heat up later.

Heat the oil in a medium sauté pan and sauté your kale or spinach. Add your garlic and any other seasonings you would like to add. (I use za’atar, garlic powder, salt, and pepper)

Make sure to not burn it just cook it enough to make it crispy and easier to chew and digest.

Set aside once cooked.

**Special note: cooking down kale and other hard vegetables makes it easier for your stomach to break it down and also helps your body absorb nutrients better.

In the same pan sauté any other ingredient you would like.

I recommended one at a time unless they will cook at the same rate.

You can use whole grape tomatoes or cut them in half. (I prefer halves so that I don’t have wonderful hot juices explode in my mouth after biting down)

Prepare any other ingredients you desire to add I usually keep it to about 5 toppings total so my bowl doesn’t overflow and to prevent too many leftovers.

**Note: I feel any items sautéed are better served freshly cooked each morning.

Once all your toppings are prepared you can start layering your bowl.

In the bottom of your bowl start with the quinoa. Then add your leafy green(s), tomatoes, cheese, etc.

Mix your bowl together and voila breakfast.

You may choose to top it with an egg, avocado, or fresh herbs if you desire.