An Easy Red and Green Breakfast Salad Recipe — Eat This Not That

Ingredients

• 1 lb asparagus
• trimmed and cut into 2-inch pieces
• 1 lb cherry or grape tomatoes
• 6 cloves garlic
• quartered
• 1 Tbsp plus
• 2 tsp extra-virgin olive oil
• 2 slices whole-wheat bread
• cubed
• 3 cups chopped stemmed kale
• 3 cups baby spinach
• 1 1/2 cups cooked quinoa
• chilled
• 4 cups water
• 1 Tbsp vinegar
• 8 eggs
• 1 Tbsp red wine vinegar (optional)
• Salt and black pepper to taste