Healthy Breakfast Bowl

Probiotic breakfast bowls

Serves 4

Ingredients

• 1 cup of quinoa
• 1 and 3/4 cups of water
• kosher salt
• 1 medium avocado
• 2 medium scallions
• 2 tbsp of olive oil, divided
• 4 packed cups or 4 ounces of baby spinach
• 4 large eggs
• 1 cup of fermented red cabbage or beet kraut
• 1 cup of plain Greek yogurt

Directions

1.    Rinse 1 cup of quinoa and put it in a medium saucepan. Add 1 and 3/4 cups water and a generous pinch of kosher salt. Once it boils, reduce to a simmer and cook uncovered for 10–12 minutes until the quinoa is tender. Remove from the heat, cover, and let steam for 5 minutes.

2.    Slice 1 avocado and 2 medium scallions into thin slices.

3.    Heat 1 and 1/2 tsp of olive oil in a large nonstick pan over medium heat. Add the 4 packed cups of baby spinach and cook, stirring often for 1–2 minutes until wilted. Divide the spinach between 4 bowls and clean the pan.

4.    Heat another 1 and 1/2 tbsp of olive oil in the pan over medium heat. Add 4 large eggs and season each with a pinch of salt. Cook for about 2 minutes until the edges are crisp and the whites are set.

5.    Divide the quinoa between the bowls and top each with a fried egg. Divide 1 cup of purple kraut, the avocado slices and scallions, 1 cup of Greek yogurt among the bowls.