Ingredients
1 1/2 c. full-fat greek yogurt
2 tbsp. hot sauce, such as Cholula
Juice of 1 Lemon
Kosher salt
1 c. rainbow quinoa
Kosher salt
1/4 c. sesame seeds
1/4 c. extra-virgin olive oil, divided
2 cloves garlic, thinly sliced
8 oz. mixed mushrooms, thinly sliced
1 tbsp. freshly chopped thyme
4 eggs
Freshly ground black pepper
2 avocados, sliced
1 c. cherry tomatoes , halved
1 lb. cooked crumble Italian sausage (optional)
Preparation
Step 1Make the sauce: Combine all ingredients (start with 1 tablespoon hot sauce, add the second if you want it spicier). Add 2 to 3 tablespoons water until desired consistency. Season with salt.Step 2Make the bowl: Rinse quinoa well and place in a small saucepan with 1 ¾ cup water and a pinch of salt. Bring the mixture to a boil over medium high, then reduce heat to low and cover the pot. Simmer the quinoa for 15 minutes, then remove from heat. Let steam, still covered, for 5 minutes, then fluff with a fork. Cover and set aside.Step 3Heat sesame seeds in a cast iron or nonstick skillet over medium heat, tossing often, until golden brown and nutty-smelling, 3-5 minutes. Reserve 1 tablespoon toasted sesame seeds in a small bowl, and stir the rest into cooked quinoa.Step 4Wipe out the skillet and heat 2 tablespoons oil over medium. Add garlic and cook for 30 seconds, then add mushrooms to pan and season with salt. Cook undisturbed for 3 minutes, then add thyme, toss, and cook for another 2 minutes. Transfer to plate.Step 5Wipe out the skillet and heat remaining 2 tablespoons oil over medium. Crack eggs into the skillet, season with salt and pepper. Cook 30 seconds to 1 minute, until yolk and whites are set, then flip and cook for another 1 to 2 minutes until eggs are cooked to your liking. Step 6Divide quinoa among bowls. Top with mushrooms, 1 egg per bowl, tomatoes, sausage if using, and sliced avocado. Sprinkle with reserved sesame seeds and dollop with yogurt sauce.
