• Combine 2 cups water, quinoa, and 1 teaspoon salt in a saucepan. Bring to a boil over high heat. Cover the pan, reduce heat and let simmer for 15 minutes or until all the liquid has been absorbed. Remove from heat, stir in the black beans, cover, and let sit for 5 minutes.
• Combine the olive oil, lime juice, cumin, and a pinch of salt and pepper in a small jar. Shake until combined. Pour over the quinoa, add the tomatoes, and stir to combine.
• Divide mixture among four bowls, top with a poached egg and avocado slices and garnish with cilantro. Serve immediately.

For the eggs:

• Pour two inches of water into a deep skillet or pot. Bring to a boil then reduce heat until the water is gently simmering.
• Crack the eggs into ramekins. Gently transfer the eggs into the simmering water. Poach eggs for 3 minutes, spooning the poaching water over the eggs. When the whites are opaque and feel firm to the touch, the eggs are done. Remove from the water with a slotted spoon and lay on paper towels to dry.