I feel great when I have a salad like this for breakfast. Use my recipe as a framework and add your own additions if you wish. Leftover roast vegetables would be great, as would some crispy bacon or prosciutto.
Serves: 4
INGREDIENTS
1 cup black quinoa (you could use white quinoa)
2 cups vegetable or chicken stock
4 free-range eggs (can be increased to 2 eggs per person)
150 grams baby kale leaves, rocket or mixed greens
extra-virgin olive oil, for drizzling
1 avocado, cut into slices
3 radishes, cut into wafer thin slices
sauerkraut, allow about ¼ cup per person (I used the Be Nourished brand)
200 grams haloumi cheese
oil for frying
1 lemon, cut into wedges
ground black pepper
To garnish:
micro-greens or sprouts, sesame seeds and fresh mint leaves
METHOD
Rinse the quinoa well under running water using a fine sieve. Place in a saucepan with the stock. Bring to a boil before reducing to a simmer. Cook with a lid slightly ajar for 15–20 minutes until tender and the stock has been absorbed. Let sit for 5 minutes with the lid on.
Bring another saucepan of water to a boil and carefully lower the eggs in. Cook for 6 minutes for soft-boiled eggs. Run under cold water and peel.
Divide the quinoa and greens between 4 bowls or plates. Drizzle with olive oil. Top with the avocado, radish and sauerkraut. Halve the eggs and place on top.
Cut haloumi into 5mm slices. Heat a couple of spoonfuls of oil in a sauté pan over a medium to high heat. Cook the haloumi for 1 minute on each side until golden brown.
Place on top of the salad with lemon wedges for squeezing. Garnish with micro-greens, sesame seeds, fresh mint leaves and a generous grind of black pepper
Kelly Gibney
Kelly Gibney is a food writer, stylist and photographer based in Auckland. For more wholefood recipe inspiration head over to her blog, bonnie delicious.
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Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!