Quinoa breakfast bowl

Nutrition per serving

• Step 1/4

  
  • 200 g quinoa
  • ½ stock cube
  • large saucepan
  • sieve

  Place quinoa in sieve and run under cold water. Add fresh water to a saucepan, add quinoa and stock cube, and cook according to package instructions. Set aside.

• Step 2/4

  
  • 400 g cherry tomatoes
  • ½ avocado
  • 1 tbsp rosemary
  • 1 tsp agave syrup
  • olive oil for frying
  • frying pan
  • cutting board
  • knife
  • spatula

  Cut tomatoes into halves. Pick rosemary from stem and roughly chop. Remove pit and peel avocado, cut into bite-sized cubes and set aside. Add olive oil to pan over medium-high heat. Add tomatoes, rosemary, and agave syrup and cook for approx. 15 mins. or until tomatoes thicken. Stir occasionally, then set aside.

• Step 3/4

  
  • 1 tbsp white miso paste
  • 1 tbsp mustard
  • 1 tsp sesame oil
  • 2 tbsp neutral oil
  • 1 tsp lemon juice
  • 1 tbsp water
  • salt
  • pepper
  • small bowl

  For the miso sauce, add white miso paste, mustard, sesame oil, neutral plant oil, lemon juice, and water to a small bowl and mix until the texture is smooth. Season to taste with salt and pepper.

• Step 4/4

  
  • 2 eggs
  • 30 g baby spinach
  • 2 tsp dukkah
  • 1 tbsp beetroot sprouts
  • salt
  • pepper
  • lemon juice for serving
  • small saucepan

  Add water to a small saucepan and bring to a boil. Cook eggs for approx. 6 min., peel, then set aside. Add quinoa to a serving bowl and top with avocado cubes, cooked tomatoes, and fresh baby spinach. Place egg in the middle and finish the bowl off with some miso sauce, a sprinkle of dukkah, and beetroot sprouts. Add more salt, pepper, and lemon juice as desired and enjoy!