Green Bowl with Quinoa, Poached Egg & Almond

Name: Green Bowl with Quinoa, Poached Egg & Almond
Yield: Serves 4
Cuisine: British
Ingredients: 20 g mixed fresh herbs and leaves (we like dill, basil, mint and green elk); 80 ml (⅓ cup) classic dressing; 1 bunch broccolini, cut into 5cm lengths; 200 g (1 cup) tri-colour quinoa; 1 bunch asparagus, cut into 5cm lengths; Lemon extra virgin olive oil, for drizzling; Sea salt flakes and freshly cracked black pepper, for seasoning; 4 poached eggs; 2 avocados, halved, thinly sliced; ½ bunch kale, hard stalks removed, leaves torn into bite-sized pieces; 45 g (¼ cup) smoked almonds, coarsely chopped; 1 zucchini, cut into 3mm-thick sticks; 2 Lebanese cucumbers, peeled into ribbons; Bowl of iced water, for refreshing

Preparation info

Serves
4

Difficulty
Easy

Appears in

Boronia Kitchen

By Simon Sandall

Published 2023

About

Ingredients

200 g (1 cup) tri-colour quinoa
1 bunch broccolini, cut into 5cm lengths<

Europe
Oceania
United Kingdom
Australia
Sydney
Gluten-free
Mediterranean
Breakfast
Vegetarian

Method

Place the quinoa in a fine mesh sieve. Rinse under cold running water for 30 seconds to remove any bitterness on the outside of the grains. Drain and place in a large saucepan with 400ml water. Bring to a boil over medium-high heat. Reduce heat to medium-low. Simmer for 10-15 minutes or until the quinoa has absorbed all water. Cover and set aside for 5 minutes to steam.