Description
A balanced breakfast bowl with Greek yogurt, warm quinoa, and a soft-poached egg, featuring layers of texture and bright flavors.
Ingredients
Scale
- 1 cup cooked quinoa (warm)
- 3/4 cup full-fat Greek yogurt
- 2 tbsp lemon juice, freshly squeezed
- 1 tbsp extra-virgin olive oil
- 1 tsp Dijon mustard
- 1 tbsp finely chopped fresh dill
- Salt and freshly ground black pepper to taste
- 2 soft-poached eggs
- 4 oz thinly sliced smoked salmon
- 1/2 ripe avocado, sliced
- 2 tbsp toasted pumpkin seeds or sliced almonds
- 6–8 halved cherry tomatoes
- Lemon zest and microgreens or finely chopped chives for finish
Instructions
- Prepare the quinoa: Rinse 1/2 cup dry quinoa under cold water. Combine with 1 cup water in a small saucepan, bring to a gentle simmer, cover, and cook 12–15 minutes until tender. Remove from heat, fluff, and keep warm.
- Make the dressing: Whisk Greek yogurt, lemon juice, olive oil, Dijon, dill, salt, and pepper in a small bowl until silky and slightly loose in consistency. Adjust salt to taste.
- Toast the seeds: In a dry skillet over medium heat, toast pumpkin seeds or sliced almonds until they pop and smell nutty — 2–3 minutes. Transfer to a plate immediately.
- Poach the eggs: Bring a shallow pan of water to a gentle simmer with a splash of white vinegar. Create a gentle whirlpool and slip in each egg; cook 3 minutes for runny yolks. Remove with a slotted spoon and drain on paper.
- Assemble the bowl: Spoon warm quinoa into shallow bowls, dollop the lemon-yogurt dressing beside or over the quinoa, layer smoked salmon, avocado slices, and cherry tomatoes, and place a poached egg in the center. Scatter toasted seeds, lemon zest, and microgreens. Season with black pepper.
Notes
For extra creaminess, use warm quinoa to blend with yogurt dressing. Toast seeds just before serving for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Poaching, Toasting
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 245mg