Spinach Benedict over Quinoa

1. For the benedict: Rinse quinoa under running water using a fine mesh strainer.

2. Combine quinoa and broth in a pot. Bring to a boil, then reduce to a simmer, cover, and cook until all of the liquid has been absorbed, about 15 minutes.

3. Remove from heat and fluff with a fork.

4. Meanwhile, rinse and drain spinach. Cook wet spinach in a large skillet over medium heat, covered, for 1-2 minutes until leaves just begin to wilt.

5. Remove from heat; drizzle with olive oil, and sprinkle with sea salt to taste. Set aside.

6. Fill a pot with 3-4 inches of water and bring to a boil. Add vinegar and reduce to a simmer. (Not a boil, which will cause the eggs to break apart.)

7. Break each egg individually into a small bowl and then tip carefully into the water one by one, bringing together the white with a spoon if necessary.

8. Cover and cook for about 3-4 minutes or until yolks are cooked to the desired consistency. Remove with a slotted spoon.

9. For the sauce: Meanwhile, separate the eggs and set the whites aside for another use. Heat the oil until very hot.

10. Place egg yolks in a food processor set with the s-blade or in a blender. Pulse food processor or blender to liquefy the yolks.

11. Slowly pour the very hot oil in a thin stream while the machine runs. It is important to pour the oil in very slowly.

12. Add lemon juice and cayenne pepper to taste.

13. The sauce should be thick but pourable. If the sauce is too thick, continue to blend while adding more lemon juice. Add salt and pepper to taste.

14. To serve, prepare each plate with a scoop of quinoa topped with a pile of spinach, 1-2 poached eggs, and a ladle full of hollandaise sauce.