New Year, New Me Recipe

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

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

7. 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.

8. 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.