Cook quinoa according to directions and set aside.
Over medium-low heat, add olive oil to a large sauté pan, add whisked eggs and scramble just until they're almost done cooking. Season with salt and pepper.
Push the partially-cooked eggs to one side of the pan and add the fresh spinach to the other side of the pan. Cover and let the spinach wilt for 1 minute. Remove lid, add garlic powder, salt, and pepper to the spinach, stir and continue cooking until spinach is completely wilted. Mix spinach and eggs together.
Arrange your bowls - layer 1 cup quinoa in each bowl, top with garlic spinach scrambled eggs, tomato slices and half an avocado. Drizzle caesar dressing over the breakfast bowl. Enjoy!
You can make this recipe vegan by scrambling tofu instead of eggs.
Roasted veggies would be delicious if you don't have tomatoes or avocado.
You can use your favorite dressing, you don't have to use caesar dressing.
I listed quinoa and spinach substitutions above if you need other options.