Avocado and Poached Egg Breakfast Bowls

Rinse the quinoa thoroughly under cold water using a fine-mesh strainer. In a medium saucepan, combine the quinoa, water, and 1/4 teaspoon of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed and quinoa is fluffy. Remove from heat and let stand, covered, for 5 minutes.

While the quinoa cooks, prepare the vegetables. Halve the cherry tomatoes, dice the cucumber into 1/2-inch pieces, and thinly slice the radishes. Chop the fresh dill.

Cut the avocados in half, remove the pits, and scoop the flesh into a bowl. Add the juice of half a lime, 1/4 teaspoon salt, and black pepper. Mash until mostly smooth with some small chunks remaining.

Fill a large, deep skillet with about 3 inches of water. Add the vinegar and bring to a gentle simmer (small bubbles should form on the bottom of the pan, but water should not be boiling).

Crack each egg into a small bowl or ramekin. Create a gentle whirlpool in the water with a spoon, then carefully slide one egg into the center. Cook for 3-4 minutes for a runny yolk, or longer if desired. Remove with a slotted spoon and place on a paper towel to drain. Repeat with remaining eggs.

To assemble the bowls, divide the quinoa among three serving bowls. Create a small well in the center of each quinoa portion and add a generous scoop of the mashed avocado.

Arrange the cherry tomatoes, cucumber, radishes, and microgreens around the avocado. Sprinkle with crumbled feta cheese.

Place a poached egg on top of each avocado portion. Drizzle with olive oil and sprinkle with za'atar, red pepper flakes, and fresh dill.

Cut the remaining lime half into wedges and serve alongside the bowls for additional squeezing.