Ingredients
1/2 - 1 avocado
80g red quinoa
1 large shallot, finely diced
1 clove garlic, finely chopped
2 sprigs thyme
Chopped parsley
Chopped chives
Grilled zucchini ribbons
Baby spinach leaves
50g feta
Balsamic vinegar
Extra virgin olive oil
Salt and pepper
2 poached eggs
Method
1
Bring a small pot of water to boil and add a pinch of salt. Pour in the red quinoa and boil for 10 minutes or until cooked. Drain the quinoa and then place into a bowl to cool down.
2
Place the diced shallot, garlic and thyme into a pan with extra virgin olive oil. Cook on a low heat until the shallots are transparent.
3
Once the shallots are soft, remove the thyme and pour the oil, shallots and garlic into the bowl of quinoa.
4
Mix in the chopped herbs, baby spinach, diced avocado, feta and balsamic vinegar. Season with salt and pepper.
5
Place mixture onto a plate and serve with the grilled zucchini ribbons and poached eggs.
6
Recipe courtesy of Kristian Gamble at Ripples
Ingredients
1/2 - 1 avocado
80g red quinoa
1 large shallot, finely diced
1 clove garlic, finely chopped
2 sprigs thyme
Chopped parsley
Chopped chives
Grilled zucchini ribbons
Baby spinach leaves
50g feta
Balsamic vinegar
Extra virgin olive oil
Salt and pepper
2 poached eggs