QUINOA, BROCCOLI & ASPARAGUS

SERVES 4 PREP 20 MINS COOK 5 MINS PER SERVE 1259kj COST

250g microwave brown rice and quinoa 1 bunch broccolini, halved 1 bunch asparagus, trimmed, halved 2 tsp olive oil 150g baby kale and spinach leaves 1 garlic clove, crushed 2 tbsp white wine vinegar 1 cup shelled frozen edamame, blanched 1 red onion, thinly sliced

cup reduced-fat cottage cheese 2 eggs, soft boiled, peeled, halved 1 tbsp natural flaked almonds ½ cup fresh basil leaves cracked black pepper to serve

1 Cook rice following packet instructions. Transfer to a bowl.

2 In a large saucepan of boiling salted water, blanch broccolini and asparagus 1 min. Drain and refresh in cold water. Drain again. Add to rice mixture.

3 In a large frying pan, heat oil on high. Saute kale and spinach mixture with garlic, 1-2 mins, until wilted. Add to rice mixture with vinegar and seasonings, tossing to combine.

4 Divide mixture between bowls. Arrange edamame, onion, cottage cheese (1 tbsp each), ¼ egg, 1 tsp almonds, basil and a drizzle of combined mayonnaise and lemon juice. Finish with a grinding of black pepper.