SESAME EGG AND GINGER ZUCCHINI QUINOA SUSHI

SERVES 4 HANDS-ON 10 MINUTES COOKING 10 MINUTES, PLUS QUINOA COOKING TIME

8 eggs

2 tablespoons sesame seeds

1 teaspoon cumin seeds

2 cups cooked quinoa, cooled (made from

1 cup uncooked quinoa)

2 cups baby spinach leaves

1 stick celery, cut into thin matchsticks

GINGER ZUCCHINI

1 zucchini, very thinly sliced into rounds

3cm piece ginger, finely grated

¼ cup (60ml) apple cider vinegar

2 teaspoons garlic-infused olive oil

1. To make the ginger zucchini, combine all the ingredients in a bowl. Set aside to quick-pickle, stirring occasionally.

2. Cook the eggs in a saucepan of boiling water for 4 minutes for soft-boiled or

6 minutes for hard-boiled.

3. Remove and cool under cold running water, then peel away the shells and cut the eggs in half lengthways. Meanwhile, combine the sesame seeds and cumin seeds in a small nonstick frying pan and toast over low heat for 1–2 minutes until golden and fragrant. Immediately transfer them to a bowl and leave to cool.

4. Sprinkle half the cut sides of the cooked eggs with the seed mixture to coat. Toss together the quinoa, baby spinach and celery, then divide evenly among 4 serving bowls. Top with the seedcrusted eggs and spoon over the ginger zucchini.

NUTRITION (per serving) 1449 kJ/347 cal. Protein 19.8g. Saturated fat 3.1g. Carbs 27.6g. Fibre 5.3g. Sodium 155mg.