Name: Green quinoa with sesame eggs
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 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

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!

Serves 2

Prep

10M

Cook

15M

Total

25M

Ingredients

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

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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