Savory Breakfast Quinoa Bowl with Poached Eggs and Avocado

Ingredients

• 1 cup quinoa, rinsed
• 2 cups low-sodium chicken or vegetable broth
• 8 eggs, large, poached
• 1 medium avocado, diced
• 2 cups spinach, chopped
• 1 cup cherry tomatoes, halved
• 2 tbsp lemon juice
• 1 tsp olive oil
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. 1

   1. In a medium saucepan, bring the broth to a boil. Add the quinoa, cover, and reduce heat to low. Simmer for 15-20 minutes, until quinoa is tender and liquid is absorbed.

2. 2

   2. While the quinoa is cooking, prepare the poached eggs. Bring a large pot of water to a gentle simmer. Crack the eggs individually and gently slip them into the simmering water. Poach for 3-4 minutes, until the whites are set but the yolks are still runny.