Zesty Breakfast Quinoa with Poached Eggs and Sautéed Greens

Ingredients

• 1 cup quinoa, rinsed
• 2 cups low-sodium vegetable broth
• 4 cups fresh spinach, chopped
• 2 cups kale, chopped
• 2 cloves garlic, minced
• 2 tablespoons lemon juice
• 8 eggs, poached
• 1/4 teaspoon black pepper

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.

2. 2

   2. In a large skillet, sauté the garlic in a small amount of olive oil over medium heat for 1 minute. Add the spinach and kale and sauté until wilted, about 3-5 minutes.