Quinoa Breakfast Bowls With Yogurt-Tahini Sauce

2 servings | Prep Time: 15 minutes | Cook Time: 20 minutes

Ingredients:

For the Quinoa:

 

For the Spinach:

 

For the Yogurt-Tahini Sauce:

 

For the Eggs:

 

To Serve:

Kick-start the day with a protein-packed breakfast

Start the morning with a quinoa breakfast bowl that’ll keep you energized throughout the whole day. Serve them up with sautéed spinach, fried egg, fresh avocado, and topped with a creamy, homemade sauce made with tahini and Ellenos Real Greek Yogurt. You won’t regret it.


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)
Directions:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. To serve, divide quinoa between 2 bowls. Top with spinach, eggs, and avocado. Drizzle with tahini sauce and sprinkle with pepper flakes, if using.

Related Stories