Cook the quinoa according to package instructions. Usually, this means rinsing it well, bringing 2 cups of water to a boil, then adding the quinoa. Cover and let it simmer on low for about 15 minutes until fluffy.

Wash, dry, and slice your vegetables. You can sauté them lightly in a separate pan or leave them raw for extra crunch.

Add the Adobo seasoning, salt, and pepper to the warm quinoa and stir in the veggies until combined. Cover to keep it warm.

In a small nonstick skillet, cook the egg to your liking. I love mine fried with a slightly runny yolk, but you can scramble, poach, or even make it over-easy.

Transfer the quinoa and veggie mixture into a bowl, then place the cooked egg on top. Serve immediately and enjoy!