Louisa Clements

Metro Canada (Toronto) - - Service Directory -

Take the savoury route for break­fast this week­end with this break­fast bowl with quinoa, spinach and a per­fectly cooked soft boiled egg.

Prep: 2 min­utes Cook: 9 min­utes Serves: 2

In­gre­di­ents

• 1/2 cup un­cooked quinoa, cooked ac­cord­ing to pack­age di­rec­tions

• 2 eggs

• 1 Tbsp olive oil

• 2 cups packed spinach

• 2 cloves gar­lic, finely minced

• Salt and pep­per to taste

In­struc­tions 1.

Bring a small pot of wa­ter to a boil. Add eggs, turn heat down to a rolling boil and cook for 5-7 min­utes. Once done, re­move to a bowl of cold wa­ter. Al­low to cool be­fore care­fully re­mov­ing the shells.

2.

Mean­while, in a small pan heat olive oil over medi­um­low heat. Add gar­lic, saute for 1-2 min­utes or un­til fra­grant. Add spinach, saute for 2 min­utes or un­til wilted. Place spinach over quinoa and serve with a soft boiled egg on top.

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