1 cup Chef Laura’s Canadian Prairie Quinoa, rinsed
4 tbs. olive oil, divided
2 tbs. minced fresh basil
2 tbs. white wine vinegar, divided
1 tbs. lemon juice
4 large eggs
8 oz. cherry tomatoes
3 cups fresh arugula
1 small ripe avocado, peeled and sliced
Prepare quinoa according to package directions. Combine 3 tablespoons olive oil, basil, 1 tablespoon vinegar and lemon juice. Add to cooked quinoa; stir to combine.
Poached Eggs … Place 2-3 in. of water in a large skillet with high sides; add remaining vinegar. Bring to a boil; adjust heat to maintain a gentle simmer. Break 1 cold egg at a time into a small cup; holding cup close to surface of water, slip egg into water. Cook, uncovered, until whites are completely set and yolks begin to thicken but are not hard, 3-5 minutes. Using a slotted spoon, lift eggs out of water. Keep warm.
In a large skillet, heat remaining oil over medium heat. Cook tomatoes until they begin to release their juices, 8-10 minutes. Add arugula; cook and stir just until arugula is wilted, 1-2 minutes.
To serve, divide quinoa evenly among 4 bowls. Add cherry tomatoes, arugula and avocado slices. Top each with a poached egg.