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Recipe: Quinoa Bowl

Fly Feet Running - Quinoa Bowl

This breakfast is easy-peasy but plates like you were in the kitchen all morning.



1 cup plain Greek yogurt
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh parsley
2 cloves garlic (minced)
kosher salt and pepper to taste
4 eggs (scrambled)
2 cups cooked quinoa
¼ cup sun-dried tomatoes (minced) 
2 cups fresh baby spinach
1 avocado (sliced)
4 ounces goat cheese (crumbled) 
Premium olive oil (to garnish)
toasted sesame seeds, fresh dill, fresh mint, and salt, for serving



  1. Cook the quinoa.
  2. In a medium bowl, mix together the Greek yogurt, tomatoes, dill, parsley, garlic, and a pinch each of salt and pepper. 
  3. Stir until combined. Keep stored in the fridge until ready to use.
  4. Soft-scramble the eggs.
  5. Divide the quinoa among bowls and add a large spoonful of the yogurt sauce. 
  6. Add half the scrambled eggs per bowl. Add the spinach and avocado. Drizzle olive oil over the eggs. Garnish with fresh herbs, lemon zest, sesame seeds and crumbled goat cheese. 

A Note from Chef Colin: For perfect eggs, cook them low and slow.