Bring 2 cups of vegetable broth (or water) to a boil. Add the quinoa, algae oil, turmeric, ginger, lemon zest, and sea salt and return to a boil. Reduce the heat, cover, and simmer until most of the liquid evaporates, about 12 to 15 minutes. Fluff quinoa with a fork, cover and allow it to sit another 5 minutes. Add the nutritional yeast and stir well. Taste quinoa for flavor and add sea salt and/or a drizzle of lemon juice to taste.
Heat the algae oil in a skillet over medium-high heat. Add the onions and saute, stirring occasionally, until the onions begin to turn translucent, about 3 minutes. Add the peppers and continue sauteeing, stirring frequently, until the vegetables have softened but are still al dente, about 5 to 8 minutes.
Reduce the heat to medium-low and add the chopped kale leaves to the skillet and cover. Cook until kale has wilted, about 2 minutes.
Prepare the breakfast bowls by dividing the quinoa between two bowls, followed by the sauteed onions, peppers, and kale. Top each bowl with 1 to 2 sunnyside up (or fried) eggs, along with a few slices of avocado. Serve and enjoy!
*You can also use water or chicken broth instead of vegetable broth
Make this a low FODMAP meal by omitting the onion