Herby Quinoa Bowl with Poached Egg, Feta & Greens

Healthy eating doesn’t have to be so complicated! This is the kinda simple breakfast or brunch I like to eat most days. It’s not fancy, but it’s tasty and makes me feel good…A big bowl of fluffy quinoa that’s packed with sautéed cavolo nero, green cabbage and plenty of herbs, topped with perfectly poached eggs, crumbled feta and some extra greens on the side (because you can never have too many let’s be honest!). This is a very balanced and easy when you’re short on time.

Breakfast

Lunch

Dinner

Quick Sticks

Serves 2

Prep Time 5 Mins

Cook Time 30 Mins

Method

1
Add the quinoa and water to a medium saucepan. Bring up to a high simmer and add the stock cube, stirring until dissolved. Cover and turn down the heat to a low simmer for 15 minutes, or until the water has absorbed and the quinoa is soft and fluffy. Let stand for 5 minutes, then fluff with a fork. Set aside.
2
Heat the olive oil in a large stainless steel pan over a medium heat. Add the cavolo nero and cabbage, sautéing until just soft. Next, add the garlic, cooking for a further minute until it begins to turn golden. Finally, add the quinoa, spring onion, coriander, parsley, dill, lemon juice and season with a little salt and pepper. Stir until everything is just combine, then turn off the heat.
3
Fill a large saucepan with water and bring up to a boil. Add the vinegar, then turn down the heat to a low boil. Create a whirlpool using a large spoon, then drop in the cracked eggs one-by-one. Poach for approximately 4.5 minutes, then carefully remove each egg using a ladle and allow to drain on a plate lined with paper towel. Season them with a little salt.
4
Assemble by adding some quinoa and steamed greens to each bowl. Top with two poached eggs and the crumbled feta. Finish with a drizzle of olive oil, any leftover herbs and a little more salt and pepper. Serve immediately.