New Year, New Me Recipe

Cook the quinoa

Rinse 1 cup quinoa under cold water in a fine mesh sieve until water runs clear. Combine rinsed quinoa, 2 cups water, 1/4 tsp kosher salt and 1 tbs olive oil in a medium saucepan. Bring to a boil over high heat, then reduce to low, cover and simmer 12–15 minutes until water is absorbed. Remove from heat and let sit covered 5 minutes, then fluff with a fork and transfer to a bowl to cool slightly.

Poach or soft-boil the eggs

For poached eggs: bring a wide shallow pan of water to a gentle simmer, add 1 tsp vinegar (optional), stir to create a gentle whirlpool and crack each egg into the center; cook 3–4 minutes for runny yolks. For soft-boiled eggs: gently lower eggs into boiling water and cook 6–7 minutes depending on size. Remove and place in an ice bath for 1 minute, then peel. Keep warm until assembly.

Prepare avocado and greens: halve and pit the avocado, scoop into slices or cubes and toss with a pinch of salt and a squeeze of lemon to prevent browning. Massage the chopped kale with a tiny pinch of salt and 1/2 tsp olive oil for 30 seconds until slightly softened. Place baby spinach and massaged kale in a large bowl or divide between bowls.

Assemble bowls: divide the warm quinoa between 2 bowls (about 1/2 cup cooked quinoa per bowl if you want other components generous). Arrange spinach & kale, cucumber slices, halved cherry tomatoes, julienned carrot, edamame and microgreens in sections on top of the quinoa. Add sliced avocado and place a poached or soft-boiled egg on each bowl. Sprinkle toasted pumpkin seeds and crumbled feta if using. Finish with a light pinch of smoked paprika and red pepper flakes if desired.

Make the dressing: in a blender or food processor combine 1/2 cup Greek yogurt, 1/4 cup packed parsley, 2 tbsp packed cilantro (or 1/8 cup), 1 tbsp fresh chives, 2 tsp lemon juice, 1 tsp apple cider vinegar, 1 tbsp olive oil, 1 tsp minced garlic, 1/2 tsp Dijon mustard, 1/2 tsp honey or maple syrup, 1 tbsp water, 1/4 tsp black pepper and 1/4 tsp salt. Blend until smooth and bright green, scraping down the sides as needed. Taste and adjust seasoning—add more lemon for brightness, water to thin to desired consistency.

Chill briefly: transfer dressing to a small container and refrigerate 10–15 minutes to let flavors meld if time allows. Stir before serving.

Dress and serve: drizzle 2–3 tablespoons of the Green Goddess dressing over each assembled bowl (or serve on the side). Squeeze a lemon wedge over each bowl, scatter extra pumpkin seeds, and add a crack of fresh black pepper. Serve immediately so egg yolks remain runny and greens crisp.

Storage: store leftover dressing in an airtight container in the refrigerator up to 4 days. Keep components separate (quinoa and greens refrigerated up to 3 days) and reheat quinoa before assembling.