For the Lime Ranch Drizzle:

1. Whisk together the yogurt, ranch dressing, and lime zest and juice in a bowl. Season, to taste, with salt and pepper. Use immediately or divide into 8 portions for upcoming use.
2. Keep refrigerated.

For the Quinoa:

1. In a large pot, heat the oil over medium and add the onion. Cook for 5 minutes, or until the onion is softened. Add in the garlic and cook for another minute.
2. Add the quinoa to the pot and cook for 2 minutes, stirring frequently, until it smells toasty.
3. Add in the water and stock (you can use all water, if desired. The stock just adds more flavor), and bring everything to a boil. Reduce the heat to a simmer and cook until the quinoa is tender and the liquid has been absorbed (follow your quinoa package directions).
4. Remove the pot from the heat, fluff the quinoa, and then stir in the chopped cilantro and the lime juice. Season, to taste, with salt and pepper.

For the Bowls:

1. Heat a large pan of water to a gentle boil. Add in 1 tablespoon of white vinegar. Crack each egg into a ramekin or small bowl and then carefully and gently add it to the simmering water. Do this in batches. Cook until the eggs are set on the outside, about 2-3 minutes. (Alternatively, you can hard boil or soft boil the eggs, which I prefer for meal prepping purposes because I can make a large batch ahead, and they’ll keep in the fridge for several days.)
2. Remove from the water with a slotted spoon and set aside. Continue until all the eggs are poached.
3. Divide the quinoa equally between 8 meal prep containers.
4. Top each with a large handful of greens, roughly ½ of an avocado, and one egg. Pour over the lime-ranch drizzle if eating right away.
5. Eat immediately while everything is warm OR cool to room temperature and pack up tightly in meal prep containers and store in the fridge for later. Reheat everything in the microwave and pour over the lime-ranch drizzle just before serving.