Quinoa, Spinach and Poached Egg

• 1 allspice berry
• 1 clove
• 8 coriander seeds
• 18 teaspoon freshly grated nutmeg
• 18 teaspoon ground cinnamon
• Half of a 12-ounce bunch of fresh spinach, stemmed and washed thoroughly, or 1 bag baby spinach, rinsed
• Salt
• freshly ground pepper
• 1 teaspoon extra virgin olive oil
• 3/4 cup cooked quinoa
• 1 or 2 eggs to taste, poached (see above)
• 1/4 ounce (1 tablespoon) crumbled feta, or 1 to 2 tablespoons drained yogurt, seasoned, if desired, with pureed garlic

1. Grind the allspice berry, clove and coriander seeds in a spice mill or a mortar and pestle.
2. Add the nutmeg and cinnamon and mix together.
3. Set aside.
4. Heat a wide, heavy skillet over high heat and wilt the spinach in the water left on the leaves after rinsing.
5. Season to taste with salt and pepper.
6. Transfer to a colander, and press out excess water with the back of a large spoon.
7. Chop coarsely and set aside.
8. Heat the olive oil in a medium skillet and add the spices.
9. As soon as they begin to sizzle, add the quinoa and stir together for a couple of minutes.
10. Keep warm.
11. Poach your egg or eggs if you havent already done so.
12. Arrange the quinoa in the center of a dinner plate and make a well in the middle.
13. Pile the spinach into the well.
14. Top with the poached egg or eggs and season with salt and pepper.
15. Sprinkle on the feta or spoon on the garlic-spiked yogurt and enjoy.

berry, clove, coriander seeds, nutmeg, ground cinnamon, fresh spinach, salt, freshly ground pepper, extra virgin olive oil, quinoa, eggs, feta

Taken from cooking.nytimes.com/recipes/1014209 (may not work)