Za'atar Spiced Eggs and Quinoa Veggie Bowl
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Recipe Intro From christinekozov
This Za'atar Spiced Eggs and Quinoia Veggie Bowl comes together in 20 minutes or less, which makes for a perfect breakfast bowl or vegetarian lunch. To save time, poach your eggs in advance and store them in iced water.
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Recipe Card
Base
ingredients
- 4 eggs
- 1 cup quinoa
- 3 cups baby spinach
- 1/3 cup feta, crumbled
- 1/4 cup dried cranberries
- 1/4 cup sliced almonds
- 1 avocado
- microgreens, to garnish
- sliced lemon, to garnish
Za'atar Butter
ingredients
- 4 tablespoons salted butter
- 2 teaspoons za'atar
Za'atar Dressing
ingredients
- 1/2 cup olive oil
- 1/2 lemon, juiced
- 1/2 teaspoon salt
- 1 tablespoon za'atar
- 1 teaspoon dijon mustard
- dash of cinnamon, optional
Method
Step 1
Cook quinoa according to package direction and set aside.
Step 2
Combine Za’atar Dressing ingredients and set aside.
Step 3
Combine Za’atar Butter ingredients. Mix well and set aside.
Step 4
Boil water in a medium saucepan. Add vinegar and stir.
Step 5
Crack eggs into a mesh strainer one at a time to drain liquid parts of egg white. Swirl in strainer a few times and transfer egg into a small ramekin.
Step 6
When water begins to boil, use a spoon to make a vortex. Drop the egg into the middle of vortex and cook 2-3 minutes. Use a slotted spoon to transfer egg to plate lined with napkins. Continue poaching remaining eggs.
Step 7
To plate, add quinoa and spinach into a medium sized bowl. Top with poached eggs, cranberries, feta, sliced almonds and avocado. Drizzle the za’atar butter over the eggs and the za’atar dressing over the rest of the salad. Top with microgreens and lemon slices, if using.