Quinoa breakfast bowl

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!

Enjoy your meal!