1 cup uncooked quinoa (follow package directions, cook in broth)
2 cups broth (beef, chicken or vegetables)
4 cups thinly sliced romaine lettuce
4 Roma tomatoes, thinly sliced
1/2 bunch cilantro, minced
1/8 purple onion, diced
2 cups spinach, thinly sliced
2 avocados, petted and cubed
1 lime, squeezed
2 tablespoons olive oil
salt and black pepper to taste
4 eggs, fried
In a medium saucepan, cook quinoa according to package directions in the broth of your choice. When quinoa is done cooking, let it sit for 5 minutes before spread on the salad.
While quinoa is cooking, thinly slice the romaine lettuce, tomatoes, onion, and spinach. Wash and rinse cilantro, then mince it. Dice the avocados in small cubes. In a large bowl toss the lettuce, spinach, cilantro, tomatoes, and onion.
After 5 minutes, carefully spread the warm quinoa over the salad and let it sit another 5 minutes to wilt the spinach a bit. Add the lime juice and olive oil, season with salt and black pepper to taste. Cover with a lid and shake vigorously. Uncover the bowl and toss the avocado cubes.
Fry an egg in non-stick skillet on medium heat, cooking until egg whites are set and the yolks begin to thicken.
Serve the salad topped wit an egg. Add extra spicy flavor using a few drops of Sriracha sauce.