Fried Eggs, Crispy Quinoa & Broccolini
PREP 5 MIN•COOK 10 MIN
The best thing about Dan’s easy-as egg dinner: there’s not a lot of washing up! Adding texture via crispy quinoa is as simple as giving it a few minutes in the same pan you fried the eggs in.
DF
GF
NS
NF
V
Number of servings
2
1⁄2 cup (90g) mixed quinoa (or other colour) or grain of choice
1 cup (250ml) water
1 bunch of broccolini (160g bunch) cut into pieces, including leaves
1 olive oil spray
4 large eggs
2 tsp sesame seeds to serve
2 tbs soy sauce (or tamari if gluten free)
salt & pepper, to taste
Place quinoa in a small saucepan of salted water and bring to the boil. Simmer, covered for 12-15 minutes or until cooked. Add broccolini in last few minutes of cooking, then drain.
Spray a large non-stick frypan with oil, add quinoa and broccolini and cook for 4-5 minutes or until quinoa is beginning to crisp.
At the same time, heat another non-stick frypan, spray with oil and add eggs. Let them sizzle for 2-3 minutes. Flip over if desired and cook for another 2 minutes.
Divide quinoa and broccolini between bowls and top with eggs. Scatter over sesame seeds and serve with soy sauce.
Energy (kJ)
1654 kJ / 395 cals
Protein
25.6 g
Fat
16.6 g
Sat. Fat
3.7 g
Carbs
30.2 g
Sugar
5.2 g
Fiber
7.2 g
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