Quinoa salad with poached egg
* on the go, share plate or light lunch or dinner.
Serves 2
½ cup raw quinoa cooked in water with vegetable stock, then drained
1 tsp cumin
1 tomato diced up or some cherry tomatoes halved
½ small red onion
some flat parsley
some mint leaves
¼ cup lemon juice and zest
1 tbls olive oil
2 eggs
Basil leaves (optional)
Method
Place quinoa, cumin, red onion, tomato, parlsey, mint in a bowl and mix to combine.
Pour lemon juice and olive oil over the top and stir in.
Divide onto two plates
Poach the egg in boiling water and then place on top of the quinoa.
*serve with lemon zest on top of egg and basil leaves chopped up on top.
*lovely lunch.
