Egg, Quinoa And Greens Breakfast Bowl
Makes: 2 servesCalories: 215Difficulty Level: ModeratePreparation time: 25 minutesCook time: 10 minutesTotal time: 35 minutes
Ingredients
- 4 eggs
- 1 1/2 cup (approximately 200g) cooked quinoa
- 3 stalks of kale
- 6 mushrooms
- 6 cherry tomatoes
- 2 tablespoons pine nuts
- Handful of spring onion
- Handful of bean shoots
Instructions
- Step 1: Cook the quinoa. We cooked ours in vegetable stock to add extra flavour.
- Step 2: Once quinoa is cooked, set aside in a bowl.
- Step 3: Pre-heat a frying pan and add some butter or coconut oil.
- Step 4: Add cherry tomatoes and mushrooms. Prick tomatoes to ensure they do not burst open.
- Step 5: After 2-3 minutes, add the kale and toss to coat well.
- Step 6: Add pine nuts, spring onion and bean shoots. Cook for 2-3 minutes.
- Step 7: Season with salt and pepper.
- Step 8: Add to the bowl with the cooked quinoa.
- Step 9: Keep pan hot. Whisk eggs and add to the pan and stir at intervals.
- Step 10: Serve on the side of quinoa and vegetables.
- Step 11: Best enjoyed immediately.
Nicole Frain is a food scientist, personal trainer and a professional international cyclist.
She's applied her learnings at the national stage for bodybuilding, and has several qualifications in Food Science, Nutrition and Business!
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