Healthy breakfast bowl with dukkah eggs and quinoa
Tuck into a breakfast of boiled eggs rolled in crunchy, flavourful dukkah, nestled in a bed of healthy greens and protein-rich quinoa, and drizzled with a mouthwatering tahini dressing.
- 10 mins preparation
- 25 mins cooking
- Serves 4
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Ingredients
- 1 cup (200g) white quinoa, rinsed
- 1 3/4 cup (430ml) water
- 4 eggs, shells rinsed well
- 170 grams asparagus, trimmed, halved crossways
- 1 tablespoon extra virgin olive oil
- 2 tablespoons pistachio dukkah (see tips below)
- 300 grams baby spinach, washed well
- 1 avocado, sliced thinly
Tahini dressing
- 1/2 cup (70g) unhulled tahini
- 1 tablespoon extra virgin olive oil
- 1/4 cup (60ml) lemon juice
- 2 tablespoon water
Method
Breakfast bowl
- 1Place quinoa and the water in a saucepan; bring to the boil. Reduce heat to low; simmer, covered, for 12 minutes or until water is absorbed and quinoa is tender. Remove from heat;
stand, covered for 5 minutes. - 2Meanwhile, cook eggs in a saucepan of boiling salted water for 6 minutes for soft-boiled or until cooked to your liking. Remove with a slotted spoon; cool under running water. Return water to the boil. Cook asparagus for 3 minutes; drain. Cut asparagus in half diagonally.
- 3Meanwhile, make tahini dressing.
- 4Peel eggs, place in a bowl; drizzle with oil. Place dukkah in a small bowl; roll eggs in dukkah to coat.
- 5Serve quinoa with asparagus, spinach, avocado and eggs; drizzle with tahini dressing and season to taste.
Tahini dressing
- 6Whisk all the ingredients in a small bowl until combined and emulsified; season to taste.
Notes
Dukkah is available in different forms from supermarkets and delis; any variety is suitable for this recipe. Alternatively, you can roll the eggs in toasted sesame seeds mixed with a little ground cumin.
