Middle-of-the-week dinners should be uncomplicated -- but they should also be delicious. Today's recipe for sauteed spinach with poached eggs and quinoa fits into both of those categories, and it's super healthy! For an herbaceous boost, we like to add a bit of cilantro, but parsley would work well too. Serve this with crusty bread to sop up the runny yolks!
Ready to make this meal? Here's what you'll need:
- 1 tablespoon olive oil, plus more for drizzling
- 3 bunches flat-leaf spinach (10 1/2 cups), stems removed
- Coarse salt and pepper
- 1 cup packed fresh cilantro
- 4 large eggs
- 2 cups cooked quinoa, warmed