Pesto Quinoa Bowl with Avocado

In a small sauce pot over medium-high heat, bring some Water (1 1/2 cups) to a boil. Add the Quinoa (2/3 cup) and return to a boil. Reduce heat to low, cover and let simmer for 30 minutes. Remove from heat, fluff with a fork and keep warm.

Place the Eggs (2) in another small sauce pot filled with Water (4 cups) over high heat. After 12 minutes, transfer the eggs from the boiling water to a colander and place under cool running water to stop the cooking process.

Peel the eggs; discard the shells. Slice the eggs in half and set aside.

Meanwhile, remove the stems from the Cremini Mushroom (1 cup) and discard stems. Slice the mushroom into quarters; set aside.

Slice the Avocado (1) around the pit and separate the halves. Discard the pit. Score the flesh of the avocado into 1/2 inch slices lengthwise, being careful not to slice through the skin. Use a spoon to scoop out the flesh and set aside.

Heat a medium sauté pan over high heat and Olive Oil (1 Tbsp). When the oil is hot, add the Fresh Baby Spinach (3 3/4 cups) and season with Salt (to taste) and Ground Black Pepper (to taste). Saute for 30 seconds until the spinach is slightly wilted. Remove from heat and transfer to a plate.

In the same medium saute pan over high heat Olive Oil (1 Tbsp). When the oil is hot, add the Cherry Tomato (1 cup) and season with a pinch of Salt (to taste) and Ground Black Pepper (to taste). Cook for 1 minute until the tomatoes are slightly charred. Transfer to a plate.

Over high heat, add Olive Oil (1 Tbsp) to the pan. When the oil is hot, add the mushrooms. Season with a pinch of Salt (to taste) and Ground Black Pepper (to taste) and sauté for 2 minutes or until tender. Remove from heat; hold. Stir Basil Pesto (1/4 cup) into the quinoa.

In the center of two bowls place the Pesto Quinoa. Top with the mushrooms, spinach, avocado, eggs, and cherry tomatoes.