Turkish Egg & Quinoa Breakfast Bowl
Nov 23, 2023A savoury breakfast dream! You’ll get everything you need nutrient and flavour wise in this breakfast bowl. You can prep the quinoa, coconut yogurt dressing and chilli oil the night before for an easy throw together breakfast in the morning. Be sure to bulk prep this one because you’ll want it more than once!
Turkish Egg & Quinoa Breakfast Bowl
DF, GF, RSF Serves 1
INGREDIENTS
1/4 cup quinoa dry
1/4 cup greek coconut yogurt
1 tablespoon dill, finely chopped 1 garlic clove, minced
Sea salt and pepper, to taste
1 organic egg, poached
2 cups baby spinach
1/2 cup rocket
1/4 avocado, sliced
1/4 lemon, cut into wedges
6 sun-dried tomato pieces
1 teaspoon black sesame seeds Fresh dill, to garnish
Chilli oil, to serve (see notes)
METHOD
Cook quinoa according to packet instructions. Strain and set aside. (Skip this if you have already meal prepped).
In a small bowl, mix coconut yogurt, dill, garlic, sea salt and pepper. Combine well and place in the fridge until you're ready to serve.
Begin building your bowl starting with a bed of spinach and rocket. Add cooked quinoa, avocado slices, lemon wedges and sun-dried tomatoes. Place your poached egg in the centre of the bowl. Garnish with sesame seeds, fresh dill and drizzle chilli oil.
Notes: See ‘Chilli Scramble Eggs with Greens’ recipe for Chilli Oil recipe.
