In a saucepan, bring water and salt to a boil. Add buckwheat groats. Cover saucepan, reduce heat to simmer and cook about 10 minutes or until water is absorbed. Remove lid and let groats cool at least 30 minutes.
In a large bowl add all ingredients. Toss well to combine.
Serve right away or refrigerate overnight. Lightly toss again if refrigerated for more than 2 hours.
1MediumBunch Organic BroccoliFlorets and Tender stems chopped (about 2 ½ cups)
1SmallEar of Organic CornKernels Cut Off (of 1/2 cup frozen organic corn kernels)
15 ounce packageOrganic Baby Spinach
2Organic ScallionsThinly Sliced
Cook the sprouted quinoa as the label directs. Set aside
Toss the tomatoes with the parsley, vinegar, ½ teaspoon salt and dash of pepper. Set aside until juicy, about 20 minutes.
Cook the bacon in a large skillet over medium heat, stirring occasionally until crisp. Remove 1 tablespoon of drippings and set aside.
Add the broccoli to the bacon in the skillet and cook until crisp-tender, about 3 minutes. Stir in the corn and garlic and cook until the corn is tender, about 2 minutes. Stir in the spinach in 2 batches and cook until just wilted. Stir the vegetable mixture and scallions into the quinoa. Season with salt.
Wipe out the skillet and return to medium-high heat. Add the reserved bacon drippings. Crack the eggs into the skillet, season with salt and pepper, and cook until the whites are set but the yolks are still runny, about 3 minutes.
Divide the quinoa mixture among bowls. Top with the tomato mixture and fried eggs.