In a mini food processor. Combine all the ingredients for the dressing. Blend on high until desired texture is achieved.
Cook the quinoa according to package directions if you haven’t already.
Heat a pan over medium-high (use oil if needed). Add in the bok choy and cover. Cook 3-4 minutes using tongs to flip so it doesn’t burn. Bok choy should be cooked but still crunchy. Remove the lid and drizzle with sesame oil. Set aside.
Add more oil to the pan if needed. Crack the eggs and sprinkle salt if desired. Cook to preference.
Assemble the bowl by placing the quinoa in first, then the bok choy, eggs, and avocado. Finally, top with 1-2 tbs of the dressing and enjoy!
To make this breakfast bowl a 15-minute meal, simply have the quinoa cooked ahead of time. This way, you just need to re-heat it.
Adjust the texture of the dressing to your preference. With the recipe listed, the dressing is very thick. Add more water if you prefer it to be thinner.
Nutrition for dressing: 106kcal 4g carbs 2g protein 10g fat For 1 tbs