2 Servings 20 min Cook
1/4 Cup Quinoa
1 Tbsp Olive Oil
1 Bunch Broccoli
1 Cup slices (1" dia) Ginger Root
2 Cup Spinach
1 Dash Salt
1 Dash Pepper
1 Tbsp Lime Juice
2 Medium (4-1/8" long) Scallions
1 Sprigs Fresh Cilantro
1 Oz Chia Seeds
2 Extra large Egg
Prepare quinoa as per package directions.
Heat oil in a pan over medium heat.
Sauté the broccoli and ginger for about 2 minutes.
Add the spinach and toss through until just wilted, 1-3 minutes.
Add quinoa, season with salt and pepper, to taste, and heat through.
Squeeze over the lime juice and toss through scallions, cilantro, and chia.
Season to taste with salt and pepper once more.
Remove from the heat and serve in bowls.
Fry eggs sunny-side up until crisp and place over the top of each serving.