In a medium bowl, combine the Greek yogurt, chopped dill, chopped parsley, minced garlic, and a pinch of kosher salt and black pepper; mix until smooth, then refrigerate until ready to use.
Heat a small saucepan over low heat and melt the butter with the toasted sesame oil; stir in the crushed red pepper flakes and sweet paprika and warm briefly until fragrant, then remove from heat.
Cook the eggs to your preference (poached, fried, or soft-boiled), using a slotted spoon to transfer poached eggs to a plate when done.
Divide the cooked quinoa between serving bowls.
Spoon about a large spoonful of the herbed yogurt onto each bowl, then swirl a bit of the sun-dried tomato pesto into the yogurt.
Add the baby spinach and sliced avocado to each bowl, then top with 1–2 eggs per bowl as desired.
Drizzle the warm spicy butter and sesame oil sauce over the eggs, then scatter crumbled goat cheese, toasted sesame seeds, and additional fresh dill and mint; finish with a pinch of salt and freshly ground pepper.
