1 cup live-culture plain Greek yogurt, preferably whole milk
2 scallions, thinly sliced
4 teaspoons hemp seeds
Combine the quinoa, water, and a generous pinch of salt in a medium saucepan. Bring to a boil, then reduce the heat to a simmer and cook, uncovered, until tender, about 10 to 12 minutes. Remove from the heat, cover with a lid, and steam for 5 minutes.
Heat 1/2 tablespoon of the oil in a large skillet until shimmering. Add the spinach, and cook, tossing frequently, until wilted, 1 to 2 minutes. Divide the spinach among bowls and wipe the pan clean.
Heat the remaining 1 ½ tablespoons of oil in the skillet over medium heat. Crack the eggs into the skillet and season each with a pinch of salt. Cook until the edges are crisp and the whites are set, about 3 minutes.
Divide the quinoa among the bowls. Top with each with a fried egg, kraut, avocado slices, a scoop of yogurt, scallions, and hemp seeds.