Poached Egg, Quinoa and Beetroot BowlServes: 15 Plant Points
Glow Bowl


Poached Egg, Quinoa and Beetroot Bowl


Serves: 1

5 Plant Points

Protein Packed

Poaching eggs is a great way to enjoy them - I love mine with the soft, runny yolk oozing all over the plate. And raw beetroot is amazing; grating it is such a simple way of getting it into your diet. This breakfast is pure protein power, with a nice dose coming from both the eggs and the quinoa. There will be nothing stopping you after this.

Ingredients:

  • 75g quinoa, rinsed

  • 2 pinches salt

  • 1 tsp cider vinegar

  • 2 eggs

  • 1 small beetroot, grated

  • 3 tbsp olive oil

  • 1 tbsp finely chopped fresh chives

  • 20g rocket

  • 20g of pumpkin seeds

Method:

  1. Put the quinoa in a saucepan with 125ml water and a pinch of salt. Bring it to the boil, then turn the heat down and let it gently simmer for 12-15 minutes, or until all the water has been absorbed.

    Boil around 200ml water in a small saucepan (ensure the water is at least 2.5cm deep). Add the cider vinegar and a pinch of salt, then keep at a high simmer.

  2. Crack the eggs individually into small ramekins. Drop each egg into the pan of simmering water and poach for 2-3 minutes, then remove the eggs with a slotted spoon.

  3. Mix the quinoa with the grated beetroot, olive oil and chives, then top with the poached eggs and sprinkle over some rocket and pumpkin seeds.