Spiced Quinoa Breakfast Bowl with Poached Eggs

Ingredients

• 1 cup quinoa, rinsed
• 2 cups low-sodium vegetable broth
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups baby spinach, chopped
• 1 cup cherry tomatoes, halved
• 8 eggs, poached
• 1 avocado, diced

Instructions

1. 1

   1. In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover and 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. Fill a large skillet with 2-3 inches of water and bring to a gentle simmer. Crack the eggs individually into the water and poach for 3-5 minutes until the whites are set but the yolks are still runny.