Another simple but tasty weeknight dinner.
4 eggs, poached
2/3 c chicken stock
1/3 c quinoa
4 c spinach
1 avocado, sliced thin
8 oz tomatoes, sliced
1 tbsp avocado or olive oil
1/2 tbsp white wine vinegar
Salt and pepper
Bring the stock to a boil in a small pot. Add the quinoa, remove from heat and cover.
Place the oil and vinegar in a small jar, season with salt and pepper and shake to combine.
In a large bowl drizzle spinach and toss to coat.
Divide quinoa among plates, top with spinach, tomatoes, Avocado and egg.
Serves 2 – 4.
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