Greek Yoghurt	tbsp
Olive Oil	tbsp
White Aceto Balsamico	tbsp
Garlic Clove
Spring Onion
Baby Spinach	g
Eggs
Vinegar	tbsp
Avocado
Salt & Pepper to taste
Roasted Sesame Sauce
Sesame Oil	tbsp
Butter	tbsp
Red Pepper Flakes	tsp
Sweet Smoked Paprika Powder	tsp

1. Put the quinoa in a colander and rinse with warm water. Drain well. Put in a saucepan and fill up with water. Bring to the boil and simmer for about 20 minutes, stirring occasionally. Drain the quinoa and drain well.
2. Wash the herbs, shake dry and chop finely. Peel and mince the garlic cloves. Mix the Greek yogurt with the herbs, minced garlic, olive oil and balsamic vinegar and season with salt and pepper.
3. For the poached eggs, bring 2 liters of water to the boil, add 2 teaspoons of salt and vinegar. Use a whisk to create a vortex in the water. Carefully crack the eggs and let them slide slowly into the water. Take the pot off the stove and let the eggs steep for about 4 minutes.
4. For the topping sauce, in a small saucepan heat up the sesame oil with the butter and mix in the crushed red pepper flakes and paprika powder.
5. Divide the quinoa among bowls and add a large spoon of the yogurt. Swirl in a teaspoon of the topping into the yogurt. Then add poached egg. Add the fresh spinach and avocado slices. Drizzle the sauce over the eggs. Garnish with fresh herbs, spring onions and sesame seeds.

More recipes on: www.beastfeast.eu