Leek and Quinoa Breakfast Bowl

Rinse the quinoa under cool water in a fine-mesh sieve. This removes the slightly bitter saponin coating and gives you a cleaner, sweeter grain.

Combine the quinoa, 2 cups water, olive-oil, and salt in a medium saucepan. Bring to a gentle boil over medium heat.

Once boiling, reduce the heat to low, cover, and let it simmer for 15 minutes until the water is absorbed and the grains have opened up.

Remove from heat, keep covered, and let it steam for 5 minutes. Fluff gently with a fork. The quinoa will stay warm while you prepare the rest.

Trim the root ends and the dark green tops from the leeks. Slice them in half lengthwise, then cut into half-moon pieces about 1/4 inch thick.

Swirl the leeks in a bowl of cold water, letting any grit settle to the bottom. Lift the leeks out carefully and drain well.

Melt the butter in a wide skillet over medium-low heat. Add the leeks with the salt and stir to coat them in the butter.

Cook the leeks slowly, stirring every few minutes, for 10–12 minutes until they are tender, sweet, and lightly golden at the edges. They should shrink to about half their original volume. Season with black-pepper and set aside.

Crack the eggs into a bowl, add the whole-milk and salt, and whisk together until the mixture is smooth and slightly frothy.

Melt the butter in a non-stick pan over medium-low heat. The butter should foam gently but not brown.

Pour in the egg mixture. Let it sit for about 30 seconds without stirring, then gently push the eggs from the edges toward the center with a spatula, creating soft curds.

Continue this gentle folding motion, allowing the eggs to form soft, large curds. Remove from heat while they still look slightly underdone — they will continue cooking from residual heat. The texture should be creamy and just set, not dry.

Divide the warm quinoa evenly among four bowls, spreading it out as a base layer.

Spoon the sautéed leeks over the quinoa, letting them warm through.

Top each bowl with a generous scoop of the soft scrambled eggs.

Add a small dollop of yogurt alongside, snip fresh chives over the top, and finish with a squeeze of lemon and a light crack of black-pepper. Serve immediately while everything is warm.