"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, I like to add a bit of cilantro, but parsley would work well too. Serve this with crusty bread to sop up the runny yolks!"
- Everyday Food's Sarah Carey
Sauteed Spinach with Poached Eggs
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
1. In a straight-sided skillet, heat 2 inches water over medium to a gentle simmer until a few bubbles break the surface.
2. Meanwhile, in a large skillet, heat oil over medium-high. Add spinach to pan and toss until slightly wilted. Season with salt and pepper. Cover and cook 1 minute. Add 3/4 cup cilantro, then transfer to a colander and press excess liquid from greens.
3. Crack 1 egg into a small bowl and gently tip into simmering water. Repeat with remaining 3 eggs. Cook until whites are set and yolks are runny, 2 to 3 minutes. With a slotted spoon, transfer to a plate lined with paper towels to drain. Divide quinoa, spinach, and eggs among 4 bowls, and season with salt and pepper. Sprinkle with remaining 1/4 cup cilantro, and drizzle with olive oil to serve.
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