Ingredients
¾ cup tri-colour quinoa
4 eggs, at room temperature
1 tsp white wine vinegar
2 tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, crushed
200g button mushrooms, thickly sliced
1 bunch asparagus, trimmed, cut into 5cm lengths
sea salt flakes and cracked black pepper, for seasoning
½ bunch kale (200g), stems removed, rinsed, roughly chopped
100g baby spinach leaves, rinsed
150g greek feta, cut into 1cm cubes
1 large avocado, quartered, peeled, thickly sliced
Dried chilli flakes, to serve (optional)
Method
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Rinse quinoa in a sieve. Put quinoa and 1¼ cups of water in a small saucepan and bring to a simmer. Cover and simmer on low heat for 12-15 minutes or until water has been absorbed. Remove pan from the heat and set aside, covered, to keep warm.
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Meanwhile, poach eggs in barely simmering water which has vinegar in it. Transfer poached eggs to a shallow bowl of warm
water to keep warm. Alternatively, you can fry or soft-boil eggs. -
Heat oil in a large non-stick frying pan over a medium-high heat. Add onion, garlic and mushrooms and cook, stirring, for about 5 minutes or until soft. Add asparagus and cook, stirring, for 3 minutes or until tender. Season with salt and pepper.
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Add kale and spinach and cook, turning leaves, for about 1 minute or until beginning to wilt. Remove from the heat. Transfer to a large bowl. Add quinoa and feta and stir until just combined. Spoon into serving bowls. Top with avocado and sprinkle with chilli flakes, if using.
