Green quinoa with sesame eggs

This delicious green quinoa with sesame eggs dish is perfect for breakfast, lunch or dinner. Full of health boosting superfoods, and fresh delicious flavours - you simply can't go wrong!

  • 10 mins preparation
  • 15 mins cooking
  • Serves 2
  • Print


Green quinoa with sesame eggs
  • 1 cup (250g) vegetable stock
  • 1/2 cup (100g) white quinoa, rinsed
  • 4 eggs, at room temperature
  • 2 teaspoon coconut oil
  • 1 small clove garlic, crushed
  • 1 fresh small red chilli, sliced thinly
  • 2 cup (80g) thinly sliced kale (see notes)
  • 1 cup (90g) firmly packed, thinly sliced silver beet (swiss chard) (see notes)
  • 1 tablespoon lemon juice
  • 1/4 cup finely chopped fresh flat-leaf parsley
  • 1 tablespoon white sesame seeds
  • 1 tablespoon black sesame seeds
  • 1 teaspoon sea salt flakes


Green quinoa with sesame eggs
  • 1
    Place stock and quinoa in a medium saucepan; bring to the boil. Reduce heat to low-medium; simmer gently for 15 minutes or until most of the stock is absorbed. Remove from heat; cover, stand 5 minutes.
  • 2
    Meanwhile, cook eggs in a small saucepan of boiling water for 5 minutes. Remove immediately from boiling water; cool under running cold water for 30 seconds.
  • 3
    Heat coconut oil in a medium saucepan over medium heat. Add garlic and chilli; cook stirring, for 2 minutes or until fragrant. Add kale and silver beet; stir until wilted. Add cooked quinoa and juice; season to taste.
  • 4
    Combine parsley, both sesame seeds and salt in a small bowl. Peel eggs; roll in parsley mixture.
  • 5
    Serve quinoa topped with eggs.


You will need to buy 1 bunch kale and 1 bunch silver beet (swiss chard). Leftover greens can be wilted in a little olive oil or chopped and added to soups.

More From Women's Weekly Food