quinoa ALT bowl Recipe

Ingredients

1 c 1 c quinoa
1/4 c 1/4 c evoo
2 tbsp. 2 tbsp. minced fresh basil
2 tbsp. 2 tbsp. white wine vinegar
1 tbsp. 1 tbsp. lemon juice
2 2 2 eggs
8 oz 8 oz cherry tomatoes
3 c 3 c fresh arugula
1 1 1 avocado peeled and sliced

Preparation

Step 1

Prepare quinoa according to package directions. combine 3 tbsp. evoo, basil, 1 tbsp. white wine vinegar and lemon juice. add to cooked quinoa, stir to combine.
In saucepan, heat water to boiling and then adjust heat to a simmer. break egg into a ramekin and slip into water. cook uncovered until whites are set completely and yolk are thickened, but not hard. 3-5 minutes. use slotted spoon to lift egg out of water.
In large skillet, heat remaining oil over medium heat. Cook tomatoes until they begin to release their juices, 8-10 minutes. add arugula, cook and stir until just wilted. 1-2 minutes.
To serve, divided quinoa into bowls, add tomatoes, arugula, avocado slices. top with poached egg.