Whole Grain Breakfast with Quinoa

Instructions:

1. Heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Add the quinoa and stir constantly for 3 minutes until nutty and slightly golden. Pour in the vegetable broth and sea salt, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 5 minutes before fluffing with a fork.
2. Heat 1 tablespoon of olive oil in a non-stick skillet over medium-high heat. Add the cherry tomatoes and cook for 3 minutes until the skins begin to blister. Toss in the baby spinach and cook for about 60 seconds until just wilted. Stir in the lemon juice and remove from heat immediately.
3. Bring a pot of water to a gentle simmer with a splash of vinegar. Stir the water to create a gentle whirlpool and slide the eggs in one by one. Cook for 3 minutes until the whites are fully set but the yolks remain jammy . Remove with a slotted spoon and drain on a paper towel.
4. In a small bowl, whisk together the tahini, maple syrup, apple cider vinegar, and warm water until smooth.
5. Divide the fluffed quinoa between two bowls. Top each bowl with the sautéed vegetables and two poached eggs. Drizzle the tahini dressing over the top.