Step 1/4
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
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
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!
in Berlin