Quinoa Bowl with Za'atar Avocado and Egg

I don’t do resolutions but I do like setting intentions for the upcoming year. I like to have a theme that weaves itself through the day in and day out. This year is all about minimalism. It’s about letting go of the overflow of work, extra stuff that’s crammed into our closets, and the overly complicated meals. This theme for the new year will hopefully come out full force in the site as it starts to evolve into something greater over the next year (more about this later). For now, I leave 2015 with a recipe that will bring in the new year with the intention I’ve set: a fast meal with minimal ingredients. This quinoa bowl is a favorite of mine as I never really did jump on the avocado toast train. The only variation I have is that occasionally I add a dollop of hummus. Simple, filling, and the best way to start out the new year.

Quinoa Bowl with Za'atar Avocado and Egg

Quinoa Bowl with Za’atar Avocado and Egg

  • Author: Erin Alderson
  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Total Time: 25 mins
  • Yield: 2


  • 1 cup uncooked quinoa
  • 1 just-ripe avocado
  • 1 tablespoon za’atar (store bought or homemade)
  • 2 teaspoons lemon juice
  • Salt, as needed
  • 2 large eggs
  • Lemon, for topping
  • Olive Oil, for topping
  • Parsley, for topping


  1. Rinse quinoa. Place in a pot with 2 cups water. Bring to a boil, reduce to a simmer, cover, and let cook for 12 minutes. After 12 minutes most of the water should be absorbed, remove from heat and let quinoa sit for 5 minutes.
  2. When ready, slice avocado and place in a bowl. Squeeze a bit of lemon over the avocado and toss. Divide the quinoa into two bowls and place avocado on top. Sprinkle liberally with the za’atar and salt.
  3. Cook the eggs however you like (fried, hard boiled, soft boiled, poached) and add to the bowl. Serve with fresh lemon, a drizzle of olive oil and a sprinkle of parsley.

Quinoa Bowl with Za'atar Avocado and Poached Egg