½ cup Quinoa
Veggies of choice, I went for:
Mushrooms, Tomatoes, Spinach and Asparagus
1tsp Pumpkin Seeds
Juice of ½ Lemon
1tsp Olive Oil
Salt and Pepper
Cook the quinoa by following the instructions on the packet.
Chop your chosen veggies and pan fry in olive oil until cooked through.
Soft boil the eggs by boiling then simmering in water for 6 minutes.
Once the quinoa is cooked; drain, rinse and stir in with the pan fried veggies.
Squeeze over the lemon, mix in the pesto and season with salt and pepper.
Remove the eggs from the heat, cover in cold water and then de-shell.
Spoon your quinoa veggie mixture into a bowl. Slice the eggs and place them on top of the grains before sprinkling with pumpkin seeds.
Enjoy this dish as a breakfast, brunch or dinner!
The quinoa base is perfect to batch cook and double up as an addition to many other meals. Enjoy!