Whole Grain Breakfast Bowl with Poached Eggs and Avocado

Rinse 1 cup farro and 1/2 cup quinoa thoroughly under cold water.

In a medium saucepan, bring 3 cups vegetable broth to a boil. Add the rinsed farro and quinoa, reduce heat to low, cover, and simmer for about 15 minutes until tender but still chewy.

While the grains cook, fill a large, deep skillet with water (about 3 inches deep) and bring to a gentle simmer. Add 2 teaspoons white vinegar to the water.

Crack each egg into a small bowl. Create a gentle whirlpool in the simmering water with a spoon, then carefully slide each egg into the water. Poach 2 eggs at a time for 3-4 minutes for runny yolks.

Remove poached eggs with a slotted spoon and place on a paper towel-lined plate. Repeat with remaining eggs.

Slice 2 avocados and halve 1 cup cherry tomatoes.

In a small bowl, whisk together 2 tablespoons olive oil, 1 tablespoon lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to make a simple dressing.

Fluff the cooked grains with a fork and divide among four bowls.

Top each bowl with 2 cups baby spinach divided evenly, sliced avocado, cherry tomatoes, and 2 poached eggs.

Drizzle with the prepared dressing, then sprinkle with remaining 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon red pepper flakes, 1/2 cup microgreens, and 1/4 cup pumpkin seeds divided among the bowls.