Recipe: Veggie Quinoa Breakfast Bowl
2 cups of quinoa, rinsed
2tbsp olive oil
2 cups milk
2 cups water
1 leek, chopped
1 courgette, chopped
A handful of cheddar cheese, grated
Salt and pepper, to taste
4 quail’s eggs
1 Heat the olive oil in a pan over a medium high heat.
2 Add the leek and courgettes, and stir-fry until cooked, about five minutes. Remove from the heat and set aside.
3 Combine the milk, water, and quinoa in a large saucepan.
4 Bring to the boil, then reduce heat to low.
5 Simmer, stirring regularly, until most of the liquid has been absorbed.
6 Add the vegetables, cheese, salt and pepper to the pot of quinoa and stir to combine.
7 Cover and set aside.
8 Fry the quail’s eggs so that they are sunny side up and runny in the centre.
9 Transfer the quinoa to a bowl, then top with the egg.