GREEN QUINOA WITH SESAME EGGS

PREP AND COOK TIME: 30 MINS | SERVES 4

INGREDIENTS

200g white quinoa, rinsed

500ml chicken or vegetable stock

8 eggs, at room temperature

1 tbsp coconut oil

1 clove garlic, crushed

2 fresh small red chillies, finely chopped 160g thinly sliced kale

180g thinly sliced silver beet

2 tbsp lemon juice

½ cup finely chopped fresh flat-leaf parsley 2 tbsp white sesame seeds

2 tbsp black sesame seeds

1 tsp sea salt flakes

METHOD

Place quinoa and stock in a saucepan; bring to the boil. Reduce heat to low-medium; simmer gently for 15 mins or until most of the stock is absorbed. Remove from heat; cover and stand for 5 mins. Meanwhile, cook eggs in a small saucepan of boiling water for 5 mins.

Remove immediately from pan; cool under cold running water for 30 seconds. Peel.

Heat coconut oil in a medium saucepan over medium heat, add garlic and chilli; cook, stirring, for 2 mins or until fragrant. Add kale and silver beet; stir until wilted. Stir in quinoa and juice; season to taste.

Combine parsley, sesame seeds and salt in a small bowl. Roll peeled eggs in sesame seed mixture.

Serve quinoa topped with eggs.