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
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Ingredients
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
Method
Green quinoa with sesame eggs
- 1Place 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.
- 2Meanwhile, 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.
- 3Heat 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.
- 4Combine parsley, both sesame seeds and salt in a small bowl. Peel eggs; roll in parsley mixture.
- 5Serve quinoa topped with eggs.
Notes
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.
