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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