Quinoa breakfast bowl

SERVES 4 // PREP TIME 20 MINS // COOK 20 MINS (PLUS STANDING)

The quinoa can be cooked a day ahead – dress it lightly with a little sesame oil to keep it from drying out and store it in a sealed container in the fridge.

2 tbsp vegetable oil

2 spring onions, thinly sliced, plus extra thinly sliced to serve

1 tbsp finely grated ginger 1 garlic clove, finely chopped 180 gm quinoa

400 ml hot vegetable stock or

hot water

4 eggs, at room temperature 200 gm cabbage, thinly sliced 1 carrot, cut into julienne Baby kale, to serve

Tamari nuts and seeds

(see note), to serve

TAMARI DRESSING

2 tbsp lemon juice

1½ tbsp vegetable oil

1 tbsp rice vinegar

1 tbsp tamari

2 tsp sesame oil

1 tsp shiro (white) miso paste 1 garlic clove, finely chopped

1 Heat oil in a large saucepan over medium-high heat, add spring onion, ginger and garlic, season to taste and sauté until tender (3-4 minutes). Add quinoa and stir to coat, then add hot stock and bring to the boil. Reduce heat to low-medium, cover with a lid and cook for 15 minutes without uncovering. Remove from heat and stand for 5 minutes to steam. Season to taste.

2 Meanwhile, cook eggs in a large saucepan of gently boiling water (7 minutes for soft yolks), then drain, refresh under cold running water, peel and halve.

3 For tamari dressing, whisk together ingredients in a bowl.

4 To serve, divide quinoa among bowls, top with cabbage, carrot, kale and egg, drizzle with tamari dressing and top with extra spring onion and tamari nuts and seeds.

Note Tamari nuts and seeds are available from select greengrocers and delicatessens. Substitute chopped tamari almonds or other roasted nuts.