1 cup uncooked quinoa (follow package directions, cook in broth)
2 cups beef (or flavor of choice) broth
Thinly sliced romaine, 4 cups packed
3-4 thinly sliced Roma tomatoes
1/2 bunch cilantro, minced (about 1 cup loosely packed)
1/8 cup diced purple onion
2 cups thinly sliced spinach
1 lime, squeezed
Fry as many eggs as needed for each plate
2 avocados, sliced
In a medium saucepan, cook quinoa according to package directions in the beef broth. When the quinoa is done cooking (about 15 minutes) let it sit for 5 minutes before spreading on the salad.
While the quinoa is cooking, thinly slice the lettuce, tomatoes, cilantro, onion and spinach and layer in that order in a large bowl.
After the 5 minutes, carefully spread the hot quinoa over the salad and let it sit another 5 minutes to wilt the spinach a bit, then add the juice of 1 lime, cover with a lid and shake vigorously.
Fry eggs in non-stick skillet on medium heat, cooking until the egg whites are set and the yolks begin to thicken slightly. If you can't make them all at once, set aside as they are done and cover until all are ready.
Serve salad topped with an egg and several slices of avocado. Add salt and pepper to taste.
A classic breakfast ingredient packed with a healthy dose of lean proteins. Here’s the sunny side up truth about Superfood spotlight: Eggs.