Greek Brunch Greek Power Bowl: Energizing Avocado Tzatziki with Poached Eggs & Quinoa

Allergens

None

Ingredients

• 1/2 cup uncooked quinoa 1 avocado, diced 1 cucumber, diced 4 cherry tomatoes, halved 2 large eggs 1/2 cup Greek yogurt 1 tablespoon lemon juice 1 clove garlic, minced Fresh dill and mint, chopped Salt and pepper, to taste Olive oil, for drizzling

Instructions

1. a. Cook the quinoa according to package instructions, then set aside. b. In a medium bowl, whisk together the Greek yogurt, lemon juice, minced garlic, dill, and mint. Season with salt and pepper to taste, and set aside. c. Poach the eggs in simmering water for 3 4 minutes until cooked through but still soft in the center. Remove from water using a slotted spoon and drain on paper towels. d. Assemble the power bowls by dividing the quinoa, avocado, cucumber, tomatoes, and poached eggs among two serving bowls. Drizzle with olive oil, then top with the creamy tzatziki sauce.

Chef’s Insight

This dish is not only nutritious but also visually stunning, making it perfect for a weekend brunch or a special occasion. The combination of flavors and textures will keep you satisfied throughout the morning.

Notes

Feel free to swap in your favorite vegetables for the cucumber and tomatoes, or add in some grilled chicken or shrimp for added protein.