Probiotic Breakfast Bowls




00 min


00 min


1 cup uncooked quinoa, rinsed

1 ¾ cups water

Kosher salt

2 tablespoons extra-virgin olive oil, divided

4 cups packed baby spinach

4 large eggs

1 cup fermented red cabbage kraut

1 avocado, thinly sliced

1 cup live-culture plain Greek yogurt, preferably whole milk

2 scallions, thinly sliced

4 teaspoons hemp seeds


  1. 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.

  2. 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.

  3. 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.

  4. Divide the quinoa among the bowls. Top with each with a fried egg, kraut, avocado slices, a scoop of yogurt, scallions, and hemp seeds.

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