Turkish Egg and Quinoa Breakfast Bowl
Ingredients
The base
-
2
cups
cooked Bob's Red Mill Quinoa
-
1
cup
plain greek yogurt
-
1
tablespoon
chopped fresh dill
-
1
tablespoon
chopped fresh parsley
-
2
cloves
garlic, minced or grated
-
kosher salt and pepper
to taste
The toppings
-
4
eggs, poached or cooked to your liking
-
¼
cup
sun-dried tomato pesto
-
2
cups
fresh baby spinach
-
1
whole
avocado, sliced
-
4
ounces
goat cheese, crumbled
-
toasted sesame seeds, fresh dill, fresh mint, and salt, for serving
Spicy Toasted Sesame Butter Sauce
-
2
tablespoons
butter
-
2
tablespoons
toasted sesame oil
-
1-2
teaspoons
crushed red pepper flakes
-
½
teaspoon
sweet paprika
Instructions
- Mix the greek yogurt, dill, parsley, garlic, and a pinch of salt and pepper in a medium bowl and refrigerate until ready to use.
- Cook the eggs to your liking.
- Divide the quinoa among bowls, add yogurt sauce, and swirl in the pesto.
- Top with 1-2 eggs per bowl, then add spinach and avocado.
- Drizzle the spicy butter sauce over the eggs and garnish with fresh herbs, lemon zest, sesame seeds, and crumbled goat cheese.
Nutrition Facts (estimated)
Servings
2
Calories
800
Total fat
50g
Total carbohydrates
50g
Total protein
30g
Sodium
400mg
Cholesterol
370mg
You might also like