Breakfast Quinoa

1. 1

   Rinse quinoa and combine in a sauce pan with the water, a dash of olive oil and salt. Bring to a boil, reduce heat and cover. Cook for 15 minutes or until quinoa is tender.

2. 2

   In a saute pan, drizzle olive oil and heat over medium heat. While oil is heating, wash and snap asparagus spears in to small pieces. Add to the oil and cook for 5 minutes, stirring occasionally.

3. 3

   White the asparagus cooks, chop the garlic and mushrooms. Add to the saute pan and cook for 3 minutes.

4. 4

   Wash spinach and add to the vegetable mixture. Stir and cook until spinach wilts. Remove vegetable mixture from pan and set aside.

5. 5

   Crack 4 whole eggs in to the pan, season with salt and pepper to taste. Cover and allow to cook over medium heat until the whites are cooked through and the yolks are left creamy (or your desired level of doneness). Remove from heat.

6. 6

   Divide ingredients between two dishes. Lay a bed of quinoa, top with vegetables and add two eggs. Enjoy with a hot cup of coffee!

* Per serving · 4 servings · Values may vary.