Quinoa Breakfast Bowls With Yogurt-Tahini Sauce
2 servings | Prep Time: 15 minutes | Cook Time: 20 minutes
Ingredients:
For the Quinoa:
- 1 cup golden quinoa
- 1½ cups low-sodium vegetable broth
- ½ teaspoon fine sea salt
- 1” piece fresh ginger, peeled and minced or grated
For the Spinach:
- 2 teaspoons extra-virgin olive oil
- 5oz package baby spinach
- ¼ teaspoon fine sea salt
For the Yogurt-Tahini Sauce:
- ½ cup EllenosⓇ Natural Greek Yogurt
- 2 tablespoons tahini
- 1 tablespoon fresh lemon juice
- 1 tablespoon extra-virgin olive oil
- 1 garlic clove, minced or grated
- ½ teaspoon ground cumin
- ¼ teaspoon fine sea salt
For the Eggs:
- 2 teaspoons extra-virgin olive oil
- 2 eggs
- Salt and black pepper to taste
To Serve:
- 1 avocado, pitted and sliced
- Aleppo or urfa pepper flakes (optional)
- In a medium saucepan combine quinoa, broth, and salt. Bring to a boil over high heat, then reduce heat to low, cover, and cook for 12 minutes. Take off heat, stir in ginger, and let sit, covered, for 5 minutes.
- While the quinoa cooks, prepare the spinach. In a large nonstick skillet heat oil over medium heat. Add spinach and salt and cook, stirring occasionally, until wilted. Transfer spinach to a small bowl and set aside.
- In a medium bowl whisk to combine yogurt, tahini, lemon juice, olive oil, garlic, cumin, and salt. To adjust the mixture to reach a sauce-like consistency, whisk in cool water a little at a time. Set aside.
- For the eggs, wipe out the skillet used to cook spinach and place over medium-low heat. Add oil and swirl to coat skillet. Crack eggs into skillet and sprinkle with salt and pepper. Cook to desired degree of doneness.
- To serve, divide quinoa between 2 bowls. Top with spinach, eggs, and avocado. Drizzle with tahini sauce and sprinkle with pepper flakes, if using.
