Name: Quinoa breakfast bowl
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 2 tbsp vegetable oil; 2 spring onions, thinly sliced, plus extra thinly sliced to serve; 1 tbsp finely grated ginger; 1 garlic clove, finely chopped; 180 gm quinoa; 400 ml hot vegetable stock or hot water; 4 eggs, at room temperature; 200 gm cabbage, thinly sliced; 1 carrot, cut into julienne; Baby kale, to serve; Tamari nuts and seeds (see note), to serve; Tamari dressing; 2 tbsp lemon juice; 1½ tbsp vegetable oil; 1 tbsp rice vinegar; 1 tbsp tamari; 2 tsp sesame oil; 1 tsp shiro (white) miso paste; 1 garlic clove, finely chopped

Quinoa breakfast bowl

A savoury bowl is a great way to kick-start the day. This one combines quinoa, a soft-boiled egg, crunchy vegetables and loads of umami. It's a true breakfast of champions.

Serves 4

Prep

20M

Cook

20M

Total

40M

The quinoa can be cooked a day ahead – dress it lightly with a little sesame oil to keep it from drying out and store it in a sealed container in the fridge.

Ingredients

2 tbsp vegetable oil

2 spring onions, thinly sliced, plus extra thinly sliced to serve

1 tbsp finely grated ginger

1 garlic clove, finely chopped

180 gm quinoa

400 ml hot vegetable stock or hot water

4 eggs, at room temperature

200 gm cabbage, thinly sliced

1 carrot, cut into julienne

Baby kale, to serve

Tamari nuts and seeds (see note), to serve

Tamari dressing

2 tbsp lemon juice

1½ tbsp vegetable oil

1 tbsp rice vinegar

1 tbsp tamari

2 tsp sesame oil

1 tsp shiro (white) miso paste

1 garlic clove, finely chopped

Method

1.Heat oil in a large saucepan over medium-high heat, add spring onion, ginger and garlic, season to taste and sauté until tender (3-4 minutes). Add quinoa and stir to coat, then add hot stock and bring to the boil. Reduce heat to low-medium, cover with a lid and cook for 15 minutes without uncovering. Remove from heat and stand for 5 minutes to steam. Season to taste.

2.Meanwhile, cook eggs in a large saucepan of gently boiling water (7 minutes for soft yolks), then drain, refresh under cold running water, peel and halve.

3.For tamari dressing, whisk together ingredients in a bowl.

4.To serve, divide quinoa among bowls, top with cabbage, carrot, kale and egg, drizzle with tamari dressing and top with extra spring onion and tamari nuts and seeds.