Name: Red Quinoa with Spinach, Cherry Tomatoes, and Poached Eggs
Cook time: 15 minutes
Total time: 30 minutes
Yield: 4 Servings
Ingredients: 1 cup red or white quinoa, rinsed; 2 cups low-sodium vegetable broth; 1 teaspoon kosher salt, plus more; ½ red onion, thinly sliced; 3 tablespoons balsamic vinegar; 4 large eggs; 1 bunch spinach, trimmed, leaves torn or coarsely chopped (about 6 cups); 1 pint pint cherry tomatoes, halved; Freshly ground black pepper

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Yossy Arefi

In addition to being deliciously nutty, quinoa is a complete protein—but you knew that already, right? If you can’t find red, the white variety will work just as well in this tangy, wilted salad.

Recipe notes