Prep time: 10 minutes
Cook time: 30 minutes
1 cup plain unsweetened Greek yoghurt
1/4 cup fresh dill, chopped
1/4 cup fresh parsley, chopped
2 cloves garlic, minced
2-4 poached eggs
3/4 cup uncooked quinoa (aim for 1/2 cup cooked quinoa, per person)
2 cups spinach leaves, washed and drained
1 avocado, sliced
100g goats cheese, crumbled
1/4 cup sun-dried tomato wholegrain mustard
Sesame seeds and fresh dill, to serve
Sea salt and cracked black pepper, to season
Wash uncooked quinoa under cold water.
Combine 3/4 cup washed quinoa with 1 + 1/4 cups of water and place in a small saucepan.
Add a very small pinch of salt and bring to the boil.
Reduce heat to low and cover with a lid.
Simmer quinoa for 15 minutes over low heat or until all the water is absorbed.
Once absorbed, turn off the heat and rest quinoa for 10 minutes. Fluff up with a fork before serving.
Meanwhile, in a medium bowl, mix together the Greek yoghurt, dill, parsley and garlic. Season with a pinch of sea salt and pepper. Stir until combined and keep in the fridge until ready to serve.
With 15 minutes of the quinoa to go, in a separate medium saucepan, fill with 3/4 water.
Bring water to the boil.
Reduce heat to low and poach 2-4 eggs. You may need to do 2 at a time.
Divide the quinoa among 4 bowls and add a large spoonful of the yoghurt mixture on top.
Then add the spinach leaves and avocado. Add 1-2 eggs per bowl and garnish with the mustard, fresh herbs, sesame seeds, lemon zest and goats cheese.