—Karen Kelly, Germantown, Maryland

Ingredients

• 2/3 cup water
• 1/3 cup quinoa, rinsed
• 1/4 teaspoon salt, divided
• 1/4 teaspoon pepper, divided
• 1 large egg
• 1/2 cup grape tomatoes, halved
• 1/4 cup loosely packed basil leaves
• 1/2 medium ripe avocado, peeled and sliced
• balsamic glaze

Directions

1. Place water in a small saucepan. Bring to a boil; add quinoa and 1/8 teaspoon each salt and pepper. Reduce heat; cover and simmer until tender, 12-15 minutes.
2. Meanwhile, heat a small nonstick skillet over medium-high heat. Break egg into pan; reduce heat to low. Sprinkle with remaining 1/8 teaspoon salt and 1/8 teaspoon pepper. Cook egg until white is set and yolk begins to thicken, turning once if desired.
3. Fluff quinoa with a fork; place in a serving bowl. Top with tomatoes, basil, avocado and cooked egg. Drizzle with balsamic glaze, or serve glaze on the side.