Probiotic Breakfast Bowl



  • 1 cup quinoa
  • 1 3/4 cups water
  • Kosher salt
  • 1 medium avocado
  • 2 medium scallions
  • 2 tablespoons olive oil, divided
  • 4 packed cups baby spinach (about 4 ounces)
  • 4 large eggs
  • 1 cup fermented red cabbage or beet kraut, such as Hawthorne Valley, Ozuké, or Atlantic Sea Farms


Step One: 
Rinse 1 cup quinoa, then place in a medium saucepan. Add 1 3/4 cups water and a generous pinch of kosher salt, and bring to a boil. Reduce the heat to a simmer and cook uncovered until the quinoa is tender, 10 to 12 minutes. Remove from the heat, cover, and let steam for 5 minutes. Meanwhile, thinly slice 1 avocado and 2 medium scallions.

Step Two: 
Heat 1 1/2 teaspoons of the olive oil in a large nonstick skillet over medium heat until simmering. Add 4 packed cups baby spinach, and cook, tossing frequently, until wilted, 1 to 2 minutes. Divide the spinach between 4 bowls and wipe the pan clean.

Step Three:
Heat the remaining 1 1/2 tablespoons olive oil in the skillet over medium heat until simmering. Add 4 large eggs and season each with a pinch of salt. Cook until the edges are crisp and the whites are set, about 2 minutes.

Step Four:
Divide the quinoa between the bowls and top each with a fried egg. Divide 1 cup purple kraut, the avocado slices and scallions, 1 cup Greek yogurt, and 4 teaspoons hemp seeds among the bowls.