This is one of my favourite breakfasts (and those of you who follow me on Instagram will know this!)
I love starting my day with a bowl of greens, and this bowl is full of them! It’s also gluten-free and packed with protein from the quinoa and poached eggs, so it’s a perfect way to fuel yourself, especially after exercise. Quinoa takes about 15-20 minutes to cook, so I like to cook up a big batch of it on the weekends to last me through the week.
2 serving spoons of cooked quinoa (I used white, but red quinoa and other varieties are great too)
1/2 courgette, chopped (or 4 asparagus spears, halved lengthways and widthways
2 large handfuls of spinach
1 garlic clove, chopped
1/2tsp butter or coconut oil
1 tbsp pesto (I use my homemade parsley and cashew pesto but if you’re using shop-bought look out for nasty ingredients)
To serve: fresh lime juice, fresh basil, dried chilli flakes and Herbes de Provence
1.) Melt the butter in a frying pan and tilt the pan to coat it. Add the chopped garlic and sauté for a couple of minutes before adding the courgette or asparagus.
2.) Add the courgette or sparagus and sauté for about five minutes until softened. Now add the spinach and make the Perfect Poached Eggs.
3.) When the eggs are ready, use a slotted spoon to remove them from the pan and serve over the quinoa and greens.
4.) Serve with the pesto drizzled over, herbs and chilli flakes sprinkled on top, torn fresh basil and lime juice. Enjoy!