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)
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.
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.
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.