Kelli Foster is the author of the forthcoming cookbook, The Probiotic Kitchen, which includes 100+ everyday recipes using probiotic foods, like yogurt, kefir, sauerkraut, kimchi, miso, tempeh, and kombucha. She is also the author of Buddha Bowls, an editor at Kitchn, and her work has appeared in Triathlete, Chicago Athlete, and Greatist.
You’ll find me eating a version of this bowl nearly everyday. With a little bit of everything — whole grains, sauteed greens, a yolky egg, creamy yogurt and avocado, and just enough tangy kraut to grace every bite — it’s my ideal breakfast. A scoop of kraut (I recommend purple cabbage kraut, though you really can’t go wrong with any variety!) gives this bowl a big pop of flavor to balance the richness of a runny-yolked egg and yogurt. Get a headstart on breakfast by making the quinoa the night before.
- 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
- 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.