Warm Green Breakfast Bowl
I first made this dish about a year ago whilst I was living in New York, it's packed full of health benefits and it taste out of this world amazing. It's an easy 'go to dish' for anyone anytime of the day.
1/2 cup quinoa
1 tablespoon coconut oil
1 clove garlic, finely chopped
1 tablespoon almonds, roughly chopped
handful of kale, leaves removed and torn into bite-sized pieces
small handful of baby spinach
3 slices haloumi
1/2 ripe avocado
1: Place the quinoa in a medium saucepan and cover with water. Bring to the boil, then reduce the heat and simmer for 10–15 minutes or until it’s dente, then drain and set aside.
2: Put the egg in a small saucepan and just cover with water. Bring to the boil and set the timer for 3 minutes. Remove from the water and run under a cool tap, then peel and set aside.
3: You will need two frying pans on the go at once for the next bit. Melt half the coconut oil in one pan over low heat, add the garlic and almonds and cook until the almonds become lightly golden. Stir in the cooked quinoa and season with salt. Add the kale and spinach and saute until wilted, but still a vibrant green. Remove from the heat and pile the mixture onto a plate or in a nice open bowl.
4: Meanwhile, heat the second frying pan over low heat, add the haloumi and cook, turning once, until soft and golden. Add the peeled egg and turn until golden all over. I cook it twice because I love way it becomes crispy on the outside but stays soft on the inside. You could poach or fry the egg, if preferred – it’s up to you.
5: Arrange the haloumi and egg over the quinoa and kale mixture and serve with a wedge of lemon and some avocado on the side.
Note: Because this dish is made with quinoa , eggs, almonds and greens it’s packed full of protein. Quinoa has wonderful health properties and comes in three different colours (red, white and black). The taste is pretty similar but it’s nice to have a range of colours to play with when you’re plating up your dish.