3–4 large asparagus spears, cut into 2-inch pieces
1 large egg
1 tbsp vinegar
1/3 cup cooked quinoa
1 cup baby arugula or other leafy green
1/4 small avocado
1 green onion, sliced
For minty avocado sauce (optional):
1/2 small avocado
juice from 1/2 lemon
small handful mint
pinch freshly cracked black pepper
1 tsp olive oil
Heat oil in a small nonstick skillet. Add garlic and brussels sprouts and cook over medium heat, stirring, about 5 minutes. Add asparagus spears and continue cooking until asparagus is bright green.
To poach egg, crack egg into a small bowl. Heat about 5 inches of water and vinegar in a small saucepan until gently simmering. Use a slotted spoon to stir the water, forming a whirlpool. Gently pour egg into the center and give water a final stir. Simmer egg until white is set, 3-4 minutes. Remove egg with the slotted spoon to a plate lined with paper towels.
If using the sauce, prepare it by blending all ingredients in a blender or food processor.
Heat quinoa if it is not already warm. Add to a bowl with arugula or other leafy greens, brussels sprouts and asparagus. Top with poached egg, avocado, and minty avocado sauce. Sprinkle with green onion. Serve immediately.