Quinoa With Sauteed Vegetables & Soft Cooked Egg

• 1 organic medium to large raw egg (soft cooked)
• 3 to 5 fresh thin asparagus spears (trimmed and chopped)
• small bunch of fresh baby spinach leaves
• leftover sauteed, grilled or baked mushrooms (any variety: button, baby bella, portobella, etc.)
• leftover red & white quinoa (cooked in beef, chicken or vegetable stock)
• 1 large very ripe tomato (washed & chopped)
• 1 small garlic clove (peeled and chopped)
• olive oil
• salt and pepper to taste (red chili flake, if desired)

1. In a medium skillet, drizzle olive oil and add the chopped garlic, asparagus and spinach leaves. Saute gently for 2 to 3 minutes; add the chopped tomato and saute slowly for another 3 to 4 minutes; add in the leftover mushrooms until warmed through and season with salt and pepper; remove from heat and set aside.
2. In a small stockpot, place water to boil; add the raw egg right before the water comes to a full boil; cook for 4 1/2 to 5 minutes maximum. Remove immediately from the heat; place in cool water and set aside.
3. On a serving plate, spoon the leftover reheated quinoa (quantity to individual preference); add the sauteed vegetable mixture on the side.
4. Remove the egg from the cool water and peel gently; place on top of the quinoa and carefully cut in half allowing the soft yolk to run out (I love my egg yolk runny so I cook it for about 4 1/2 minutes; any more will harden the yolk.)
5. Season the egg with salt and pepper and serve immediately. If desired, you can add some grated parmigiano or asiago cheese.

egg, baby spinach, mushrooms, leftover red, very ripe tomato, garlic, olive oil, salt

Taken from food52.com/recipes/27285-quinoa-with-sauteed-vegetables-soft-cooked-egg (may not work)