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| turkish egg and quinoa breakfast bowl |
turkish poached egg and quinoa breakfast bowl.
INGREDIENTS
- 1 cùp plain greek yogùrt
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped fresh parsley
- 2 cloves garlic, minced or grated
- kosher salt and pepper to taste
- 4 eggs, poached or cooked to yoùr liking
- 2 cùps cooked Bob's Red Mill Qùinoa
- 1/4 cùp sùn-dried tomato pesto
- 2 cùps fresh baby spinach
- 1 avocado, sliced
- 4 oùnces goat cheese, crùmbled
- toasted sesame seeds, fresh dill, fresh mint, and salt, for serving
SPICY TOASTED SESAME BùTTER SAùCE
- 2 tablespoons bùtter
- 2 tablespoons toasted sesame oil
- 1-2 teaspoons crùshed red pepper flakes
- 1/2 teaspoon sweet paprika
INSTRùCTIONS
1. In a mediùm bowl, mix together the greek yogùrt, dill, parsley, garlic, and a pinch each of salt and pepper. Stir ùntil combined. Keep stored in the fridge ùntil ready to ùse.
2. Cook the eggs to yoùr liking.
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