Quinoa breakfast bowl with spinach and poached egg

Name: Quinoa breakfast bowl with spinach and poached egg
Total time: 25 min
Cuisine: Modern British
Ingredients: 100g quinoa; 200ml water; 100g baby spinach; 2 tomatoes, chopped; 2 large eggs; 1 tbsp olive oil; 1 tbsp lemon juice; 1 tbsp pumpkin seeds

A warm bowl of quinoa, wilted spinach, tomatoes and a poached egg with a lemon dressing.

Time25 min
LevelEasy
Costabout £1.35 a head

2 servings

Ingredients

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100 gquinoa
200 mlwater
100 gbaby spinach
2tomatoeschopped
2large eggs
1 tbspolive oil
1 tbsplemon juice
1 tbsppumpkin seeds

Method

1
Rinse the quinoa. Simmer in the water, covered, for 12 minutes until the water is absorbed.
12 min
2
Stir the spinach into the hot quinoa and leave to wilt for 2 minutes.
3
Poach the eggs in barely simmering water for 3 minutes. Lift out with a slotted spoon.
3 min
4
Whisk the oil and lemon juice together and toss through the quinoa with the tomatoes.
5
Divide into bowls, top with eggs and pumpkin seeds.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.