Poached egg & quinoa bowl
- ½ cup white quinoa
- 1 tbs olive oil
- 1 bunch brocollini
- ¼ red cabbage, shredded
- 2 shallots, chopped
- Tamari soy sauce
- 2 sheets nori seaweed, broken into pieces
- 4 organic eggs, poached
- 2 tbs tahini
- 1 lemon, juiced
Cook the quinoa with 1 cup of water in a rice cooker (or in a sauce pan on the stove). The quinoa is cooked when it appears light and fluffy.
Meanwhile, heat the oil in a pan over high heat, add all the vegetables and a splash of soy sauce and stir well. Reduce the heat, cover and cook the vegetables,stirring occasionally, until slightly softened.
Place the quinoa in a bowl, add the vegetables, nori pieces and another splash of soy sauce and toss to combine. Place the tahini and lemon juice in a bowl and mix well.
Divide the quinoa and vegetables among two bowls and serve topped with 2 eggs each and a drizzle of dressing.
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