- 3.53 ouncces cooked quinoa cook according to packet instructions
- 3.53 ounces fresh spinach
- 1 tablespoon butter plus a little more for frying the tomatoes
- 1-2 poached eggs
- Fine sea salt and pepper to taste
- 8 cherry tomatoes halved, pan fried for 3-4 minutes
- For serving
- handful of cooked beans, sliced avocado, seeds see Notes below for more suggestions
- Quinoa: Cooking the quinoa ahead of time saves preparation minutes and can be stored refrigerated for 3-4 days after cooling. Spinach: No chopping required; just sauté until wilted while stirring continuously, which takes about a minute. Serving suggestions include adding poached or hard boiled eggs, cottage cheese, yogurt, avocado slices, fresh or pan-fried tomatoes and mushrooms, beans, olives, feta cheese or toasted seeds. Store leftovers in the refrigerator covered for up to 2 days. Reheat in the microwave. Not suitable for freezing.
