Quinoa

1. Bring soup and water to simmer.
2. Stir in quinoa; reduce heat to low.
3. Cover and cook for 20 to 25 minutes, stirring every 5 minutes, or until quinoa is tender and most of the liquid is absorbed.
4. Let stand for 5 minutes and fluff with fork.
5. Hold for service. (Makes 2 L/8 cups).

Kale Pesto

1. In food processor, purée kale, olive oil, spinach, Parmesan, parsley, basil, garlic, vinegar, dill, lemon zest, salt, pepper and red pepper flakes until blended. (Makes 250 mL/1 cup)

Serving

1. Poach eggs to order. Spoon 125 mL (½ cup ) quinoa into serving bowl. Top with poached egg, 4 avocado slices, 60 mL (1/4 cup ) sprouts, and 1 shaved radish. Drizzle with 15 mL (1 tbsp ) kale pesto and 15 mL (1 tbsp ) pumpkin seeds.

To poach eggs

1. Fill saucepan with enough water to come 3 inches (8 cm) upside of pan. Bring to gentle simmer. Stir in 15 mL (1 tbsp) vinegar. Break each egg into small dish. Holding dish just above simmering water, slip each egg into water. Cook, in barely simmering water, for 3 to 5 minutes or until the white is set and yolk is cooked to desired level of doneness. Remove with slotted spoon. Drain well on paper towel.