Prepare red quinoa according to package instructions; set aside.

Poach the egg to your preferred doneness and set aside.

Shred the kale and place it in your serving bowl as a base.

Add cooked quinoa on top of the kale.

Arrange falafel pieces on one side of the bowl.

Thinly slice avocado and fan it out next to falafel.

Dollop the harissa & olive hummus on the side or over the grains.

Spoon the zhug sauce on or around the bowl for a spicy kick.

Garnish with pickled red onion.

Place the poached egg on top and serve immediately.