AuthorCourtneyCategory, DifficultyBeginner

Yields2 Servings
Prep Time15 minsCook Time15 minsTotal Time30 mins

 1 cup Plain Greek Yogurt
 1 tbsp Chopped, Fresh Dill
 1 tbsp Chopped, Fresh Parsley
 2 Garlic Cloves, Minced or Grated
 Kosher Salt and Pepper To Taste
 4 Eggs, Poached or Cooked to your liking
 2 cups Cooked Bob's Red Mill Quinoa
 ¼ cup Sun-Dried Tomato Pesto
 2 cups Fresh Baby Spinach
 1 Sliced Avocado
 4 oz Crumbled Goat Cheese
For Serving
 1 dash Toasted Sesame Seeds
 1 dash Fresh Dill
 1 dash Fresh Mint
 1 dash Salt

1

IN a medium bowl, mix together the greek yogurt, dill, parsley, garlic, and a pinch each of salt and pepper. Stir until combined. Keep stored in the fridge until ready to use.

2

COOK the eggs to your liking.

3

DIVIDE the quinoa among bowls and add a large spoonful of the yogurt sauce, then swirl the pesto lightly into the yogurt. Next, add 1-2 eggs per bowl. Add the spinach and avocado. Garnish with fresh herbs, lemon zest, sesame seeds and crumbled goat cheese. EAT!

Nutrition Facts

Serving Size 1

Servings 2


Amount Per Serving
% Daily Value *
Total Fat 36g56%
Total Carbohydrate 80g27%
Protein 45g90%

Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 1 cup Plain Greek Yogurt
 1 tbsp Chopped, Fresh Dill
 1 tbsp Chopped, Fresh Parsley
 2 Garlic Cloves, Minced or Grated
 Kosher Salt and Pepper To Taste
 4 Eggs, Poached or Cooked to your liking
 2 cups Cooked Bob's Red Mill Quinoa
 ¼ cup Sun-Dried Tomato Pesto
 2 cups Fresh Baby Spinach
 1 Sliced Avocado
 4 oz Crumbled Goat Cheese
For Serving
 1 dash Toasted Sesame Seeds
 1 dash Fresh Dill
 1 dash Fresh Mint
 1 dash Salt

Directions

1

IN a medium bowl, mix together the greek yogurt, dill, parsley, garlic, and a pinch each of salt and pepper. Stir until combined. Keep stored in the fridge until ready to use.

2

COOK the eggs to your liking.

3

DIVIDE the quinoa among bowls and add a large spoonful of the yogurt sauce, then swirl the pesto lightly into the yogurt. Next, add 1-2 eggs per bowl. Add the spinach and avocado. Garnish with fresh herbs, lemon zest, sesame seeds and crumbled goat cheese. EAT!

Egg & Quinoa Breakfast Bowl