A simple savoury breakfast bowl is a great way to start your day. Filled with vibrant greens, protein and healthy fats, this nourishing bowl will keep you feeling energised and satisfied all morning. It also works beautifully for lunchtime. I love to add a slice of wholegrain bread to my bowl for a slower release of energy throughout the day.

Prep time: 10 minutes

Cook time: 30 minutes

Serves 4

Ingredients

1 cup plain unsweetened Greek yoghurt

1/4 cup fresh dill, chopped

1/4 cup fresh parsley, chopped

2 cloves garlic, minced

2-4 poached eggs

3/4 cup uncooked quinoa (aim for 1/2 cup cooked quinoa, per person)

2 cups spinach leaves, washed and drained

1 avocado, sliced

100g goats cheese, crumbled

1/4 cup sun-dried tomato wholegrain mustard (delicious)

Sesame seeds and fresh dill, to serve

Sea salt and cracked black pepper, to season

Method

Wash uncooked quinoa under cold water. Combine 3/4 cup washed quinoa with 1 + 1/4 cups of water and place in a small saucepan. Add a very small pinch of salt and bring to the boil. Reduce heat to low and cover with a lid. Simmer quinoa for 15 minutes over a low heat or until all the water is absorbed. Once absorbed, turn off the heat and rest quinoa for 10 minutes. Fluff up with a fork before serving.

Meanwhile, In a medium bowl, mix together the Greek yoghurt, dill, parsley and garlic. Season with a pinch of sea salt and pepper. Stir until combined and keep in the fridge until ready to serve.

With 15 minutes of the quinoa to go, in a separate medium saucepan, fill with 3/4 water. Bring water to the boil. Reduce heat to low and poach 2-4 eggs. You may need to do 2 at a time.

Divide the quinoa among 4 bowls and add a large spoonful of the yoghurt mixture on top. Then add the spinach leaves and avocado. Add 1-2 eggs per bowl and garnish with the mustard, fresh herbs, sesame seeds, lemon zest and goats cheese.