Quinoa with fried egg, avocado, spinach and spicy butter sauce

Name: Quinoa with fried egg, avocado, spinach and spicy butter sauce
Ingredients: 240 g yogurt; 2 garlic cloves; 1 tablespoon chopped fresh dill; 1 tablespoon chopped fresh parsley; 1 teaspoon salt; 1/2 teaspoon ground pepper; 370 g cooked quinoa; 60 g fresh spinach; 4 eggs; 1 medium avocado (200 g); 2 tablespoons pesto rosso; 40 g feta cheese; 1 tablespoon sesame seeds; Zest of 1/2 lemon; 2 tablespoons butter; 2 tablespoons sesame oil; 1 teaspoon chili flakes; 1/2 teaspoon smoked paprika

Cook and smile - Quinoa with fried egg, avocado, spinach and spicy butter sauce by Clementina G. - Recipia

Quinoa with fried egg, avocado, spinach and spicy butter sauce brings together cooked quinoa, fried eggs and a warm chili sauce in one bowl. The spinach stays raw, and the garlic yogurt adds a refreshing note alongside the spicy butter. I like to leave the yolks runny so they mix in with the quinoa. Prep: 15 minutes. Cook: 7 minutes. Total: 22 minutes. Serves: 4. About 420 kcal and 18 g protein per serving.

Ingredients

For the yogurt sauce

240 g yogurt
2 garlic cloves
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh parsley
1 teaspoon salt
1/2 teaspoon ground pepper

For the bowls

370 g cooked quinoa
60 g fresh spinach
4 eggs
1 medium avocado (200 g)
2 tablespoons pesto rosso
40 g feta cheese
1 tablespoon sesame seeds
Zest of 1/2 lemon

For the spicy sauce

2 tablespoons butter
2 tablespoons sesame oil
1 teaspoon chili flakes
1/2 teaspoon smoked paprika

Preparation

1. Mix the yogurt with the crushed garlic, dill, parsley, 1 teaspoon of salt and 1/2 teaspoon of ground pepper. 2. Melt the butter in a small saucepan over low heat with the sesame oil, chili flakes and smoked paprika, for about 2 minutes, until the butter has melted completely. 3. Fry the eggs in a pan for about 5 minutes, until the whites are set; the yolks can stay runny. 4. Divide the cooked quinoa and spinach among four plates. Add the eggs, sliced avocado and pesto rosso, then sprinkle over the feta, sesame seeds and lemon zest. Spoon the spicy butter sauce on top and serve with the yogurt on the side.

Notes

Quinoa with whole, well-separated grains holds up better in the bowl than soft quinoa, which clumps under the sauce. If the quinoa is still hot, let it cool a little before serving it with the raw spinach. A ripe but still firm avocado slices without getting crushed; if it's too soft, you can cut it into cubes and spoon it on. Chili flakes vary in heat, so taste the sauce before pouring it over all the plates. The bowl is similar to a warm egg salad, except the quinoa makes it more filling. For a dairy-free version, use 240 g unsweetened plant-based yogurt and 2 tablespoons of oil instead of the butter; you can leave out the feta. The dish contains eggs, dairy and sesame. I serve it with toast to scoop up the yogurt left on the plate. The quinoa and sauce can be stored separately in the fridge for up to 3 days; the avocado and eggs are best freshly prepared.