Savory Green Goddess Quinoa Bowl (Printable Version)
Fluffy quinoa topped with fresh vegetables, avocado, and herb-packed dressing for a nourishing morning meal.
# What You'll Need:
→ Quinoa Base
01 - 1 cup quinoa, rinsed
02 - 2 cups water
03 - 1/4 teaspoon salt
→ Vegetables & Toppings
04 - 1 cup baby spinach or mixed greens
05 - 1 small cucumber, sliced
06 - 1/2 cup cherry tomatoes, halved
07 - 1 ripe avocado, sliced
08 - 2 large eggs
09 - 2 tablespoons pumpkin seeds or sunflower seeds
→ Green Goddess Dressing
10 - 1/4 cup Greek yogurt
11 - 2 tablespoons fresh parsley, chopped
12 - 2 tablespoons fresh chives, chopped
13 - 1 tablespoon fresh tarragon or basil, chopped
14 - 1 small garlic clove, minced
15 - 1 tablespoon lemon juice
16 - 1 tablespoon olive oil
17 - 1/4 teaspoon salt
18 - 1/4 teaspoon freshly ground black pepper
# How To Make:
01 - Rinse quinoa under cold water until water runs clear. Combine quinoa, water, and salt in a saucepan. Bring to a boil over high heat, then reduce to low heat, cover, and simmer for 12 to 15 minutes until all liquid is absorbed. Remove from heat and let stand covered for 5 minutes. Fluff gently with a fork.
02 - Combine Greek yogurt, parsley, chives, tarragon or basil, garlic, lemon juice, olive oil, salt, and black pepper in a small bowl. Whisk vigorously until smooth and creamy. Adjust seasoning to taste if needed.
03 - Fill a small pot with water and bring to a gentle simmer. Carefully lower eggs into water using a spoon. Simmer for 6 to 7 minutes for soft-boiled with runny yolks, or 9 to 10 minutes for hard-boiled. Transfer immediately to ice water to stop cooking. Peel carefully and halve.
04 - Divide fluffy quinoa evenly between two bowls. Arrange spinach or mixed greens on one side. Layer cucumber slices, cherry tomatoes, and avocado wedges around the bowl. Place halved eggs on top.
05 - Drizzle generous amounts of Green Goddess dressing over each bowl. Sprinkle pumpkin seeds or sunflower seeds on top for crunch. Serve immediately while quinoa is warm and vegetables are crisp.
# Expert Advice:
01 -
- You get that satisfying quinoa fluffiness without the heavy breakfast coma that pancakes or bagels bring
- The dressing comes together in two minutes and keeps for days, meaning you are halfway to a fancy breakfast before you even fully wake up
02 -
- Warm quinoa slightly wilts the spinach leaves, which I actually prefer, but if you want them fully crisp, let the quinoa cool for 5 minutes before assembling
- The dressing thickens in the fridge, so stir in a teaspoon of water or lemon juice the next day to bring it back to drizzle-able consistency
03 -
- Invest in a good egg timer or use your phone timer because 30 seconds makes the difference between perfect soft-boiled and frustratingly overcooked eggs
- If your avocados are not quite ripe, place them in a brown paper bag with a banana overnight and they will be perfect by morning