Don’t let its title idiot you – this ‘porridge’ ticks all of the bins for a fast, wholesome and tremendous nutritious dish that can work for lunch, dinner or something in between.
Substances
- 250 g (1 1/2 cups) quinoa, rinsed and drained
- 2 tbs sesame seeds
- 6 small eggs
- 2 tbs olive oil
- 3 spring onions, inexperienced tops solely, sliced
- 1 giant ripe avocado
- 300 g (2 cups) cherry tomatoes, halved
- 15 g (1/2 cup) basil leaves
- Salt
- Freshly floor black pepper
Technique
Step 1.
Place the quinoa in a heavy-based saucepan. Cook dinner over medium warmth, stirring often, till dried out and beginning to toast, 2-3 minutes. Add 750 ml water and 1/2 tsp salt; deliver to a boil, cowl with a lid, and cook dinner over low warmth till the quinoa has absorbed the liquid, about 20 minutes.
Step 2.
In the meantime, toast the sesame seeds in a dry frying pan set over medium warmth, swirling till aromatic and golden, 1-2 minutes. Tip out right into a small bowl or ramekin.
Step 3.
Place the eggs in a big saucepan and canopy with chilly water. Carry to a boil over excessive warmth and cook dinner at a gradual boil for 8 minutes.
Step 4.
When prepared, drain and refresh in a bowl of iced water.
Step 5.
When the quinoa is prepared, take away the pan from the warmth and let cool, nonetheless lined, for not less than 5 minutes.
Step 6.
Within the meantime, warmth a small frying pan over medium warmth. Add the oil after which the spring onion greens and a pinch of salt, sweating till softened, 3-4 minutes.
Step 7.
Fluff the quinoa with a fork; add the spring onion greens to the quinoa together with some salt and pepper to style, stirring to mix.
Step 8.
Halve, pit, peel, and quarter the avocados; thinly slice. Peel the eggs and lower them in half.
Step 9.
Divide the quinoa between bowls and prime with the avocado, cherry tomatoes, egg, basil leaves, and toasted sesame seeds.
Serves 4
