1 cup tightly packed baby spinach or arugula (or mix)
1 avocado, sliced
Bring 2 cups of water and the salt to a boil. Stir in the quinoa and sweet potato, cover, and reduce heat. Simmer for 15 minutes, or until the liquid is absorbed. Remove from heat and let rest for 5 minutes.
Meanwhile, bring a medium pot of water and poach the eggs.
Bring a medium pot of water to a simmer, then reduce heat until it is barely quivering. It should register 180 to 190 degrees F on an instant-read thermometer. Carefully break 1 egg into a small bowl, then tip into a fine mesh strainer. Carefully swirl egg around strainer, using your finger to rub off any excess loose egg whites that drop through. Gently tip egg into water. Swirl gently with a wooden spoon for 10 seconds, just until egg begins to set. Repeat straining and tipping with remaining eggs. Cook, swirling occasionally, until egg whites are fully set but yolks are still soft, about 4 minutes.
Carefully lift eggs from pot with a slotted spoon. Serve immediately.
Fluff the quinoa with a fork and stir in the greens until just wilted. Divide between 4 bowls and top each with a poached egg and sliced avocado.