Poached egg & quinoa bowl

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  • 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


Poached egg & quinoa bowl

serves 2

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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