Mains, Recipes, SaladsMarie Cudennecglu, egg, quinoa, kale

Quinoa, Kale & Soft Egg Bowl

Mains, Recipes, SaladsMarie Cudennecglu, egg, quinoa, kale
Quinoa, Kale & Soft Egg Bowl

Serves 2

Ingredients:

  • 100g quinoa (I love Hodmedod's as locally grown in Essex)
  • 200g kale leaves
  • 1 can (400g) organic chickpeas
  • 2 eggs, poached
  • 2 tbsp apple cider vinegar or fresh lemon juice
  • 3 tbsp tahini
  • 2 tbsp extra virgin olive oil
  • sea salt and black pepper
  • sprinkle of hot smoked paprika
  • fresh parsley

Instructions. 

1. Cook quinoa according to packet instructions (preferably after soaking overnight).

2. Wash the kale leaves and remove any hard stems. Massage the kale leaves with the ACV, tahini, EVOO, salt and pepper. 

3. Toss the cooked quinoa, dressed kale leaves, chickpeas and mix through.

4. Poach two free range eggs.

5. Divide up the quinoa mixture into bowls and top with a soft egg. 

6. Sprinkle with fresh parsley and hot smoked paprika.