Quinoa Breakfast Taco Bowl

In a small saucepan, add quinoa, water and coconut milk, or half coconut milk, and bring to a boil. Turn down heat, cover and let simmer for 15 minutes. Then turn off heat, and let rest for 10 minutes, while you make the rest of the bowl. While quinoa is cooking/resting, sauté your garlic clove in a little avocado oil or coconut oil in a medium skillet. When the garlic is fragrant, add your spinach and 1/4 cup water. Cover and let simmer for 5-6 minutes. Remove lid, squeeze some fresh lime juice over the spinach, add the pumpkin seeds, and cook for 1-2 more minutes, then remove from heat. Heat black beans in small pot or microwave-safe bowl until warm. In a large pot, heat water and a splash of vinegar. Bring water to a rolling boil, then turn down to a simmer. Crack the eggs individually into a small bowl. Once simmering, gently dip your egg, one by one, into the water, and let cook for 4-5 minutes, then remove with a slotted spoon. Don't worry if your egg isn't perfect! It's what's inside that counts, and you want a slightly runny yolk, so that when it breaks open over your quinoa and spinach, you'll wanna pinch yourself. If a poached egg intimidates you, you can also add a sunny side up egg to this dish. Now the fun part: assemble your bowl! Start with the quinoa, then add the spinach with pumpkin seeds and black beans. Then add your egg, sliced avocado, and salsa. Season with salt and pepper and enjoy!