Cook the Quinoa

1. In a saucepan, combine 1 cup quinoa with 2 cups of water and bring it to a boil.
2. Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for about 15-20 minutes or until all the liquid is absorbed and the quinoa is tender.
3. Remove from heat and let it sit covered for an additional 5 minutes.
4. Place the cooked quinoa in a container with a lid and put it in the fridge to cool for a couple of hours. This step will create fluffy quinoa. Feel free to do this step the day before.

Sauté the Asparagus

1. Place a nonstick skillet over medium heat.
2. Once heated, drizzle in the olive oil.
3. Add the asparagus, bell pepper, smoked paprika, dried oregano, and a generous pinch of salt and pepper. Stir-fry for 3-5 minutes, just enough to tenderize the asparagus while still maintaining a crunch.
4. Add the quinoa, parsley, lime zest, and lime juice. Stir and fry to mix. Cook for 3-5 minutes; cook enough to warm the quinoa. While the quinoa warms up, poach the eggs.

Poach the Eggs

1. Bring a pot of water to a gentle simmer. 
2. Add the vinegar.
3. Gently crack an egg into a small bowl.
4. Create a gentle whirlpool in the simmering water and carefully slide the egg into the center.
5. Let it cook for about 3-4 minutes until the whites are set but the yolk is still runny.
6. Use a slotted spoon to carefully remove the poached egg

Build the Breakfast Bowl

1. Divide the cooked quinoa into two bowls. Top each bowl with egg(s).
2. Garnish with a wedge of lime and fresh chopped parsley.