When I finished training one of my clients yesterday, I got this craving for a quinoa salad from Le Pain Quotidian (arugula, quinoa, veggies, avocado, topped with olive oil). As I'm riding my bike to the restaurant, I thought to myself, why am I going to go spend $15 on a salad when I'm sure I can make a version of it at home, for a cheaper price and a yummier result.
1/4 container arugula
1 T olive oil
1/4-1/2 cup chopped heirloom tomato (or regular tomato)
1/2 chopped avocado
2 poached eggs (boil water, turn off, drop eggs into water and cover pot for about 5 minutes)
1 t Himalayan sea salt or to taste
1 t fresh ground pepper
1/8 cup grated cheese
2 figs sliced in half for decoration
Cooking and Chopping
Put the arugula on the plate and top with olive oil. Toss the dressing to coat completely. Chop all the veggies and put on top. Grate the cheese (I like a parmesan or some kind of hard cheese). Poach the eggs. Boil water in a saucepan. Place one egg into a small cup and slowly drop in the water. Do the same with the next egg. Turn off the heat and cover. They should be ready in about 5 minutes, depending on how you like your eggs.