Ingredients:
1 cup red or white quinoa, rinsed
2 cups low-sodium vegetable broth
1 teaspoon kosher salt, plus more
½ red onion, thinly sliced
3 tablespoons balsamic vinegar
4 large eggs
1 bunch spinach or arugula, leaves torn or coarsely chopped (about 6 cups)
1 pint pint cherry tomatoes, halved
Freshly ground black pepper
Preparation:
Cook quinoa according to instructions, but use vegetable broth instead of water. Meanwhile, toss onion and vinegar in a small bowl; set aside.Poach eggs - Bring 2” water to a boil in a large saucepan; reduce heat so water is at a gentle simmer and add vinegar. Crack an egg into a small bowl, then gently slide egg into water. Repeat with remaining eggs, waiting until whites of eggs in water are opaque before adding the next egg (about 30 seconds apart). Poach until whites are set but yolks are still runny, about 3 minutes. Using a slotted spoon, transfer eggs to paper towels as they are done.
Toss quinoa with spinach, tomatoes, and reserved onion. Serve topped with eggs and seasoned with salt and pepper. Add any other vegetables/protein you have lying around the house such as sauteed mushrooms, chicken, steak, zuchinni, etc.
(from bonappetit.com)
