Quinoa Heaven Bowl
September 11, 2014 | Serves 2
- 10-12 Asparagus Stalks
- 2-3 Cloves of Garlic
- Juice of Half a Lemon
- 1 Tablespoon of Coconut Oil, Melted
- 1 Cup of Cooked Quinoa (cooked in chicken/veg stock)
- 1 Large Handful of Rocket
- 1 Avocado
- 2 Eggs
- 2 Tablespoons of Pumpkin Seeds
- Salt & Pepper
This is my dream lunch/dinner. It’s just loads of my favourite insanely yummy things piled all together at once. It’s also really light, full of flavour and packed to the brim with protein, fibre and antioxidants. Quite literally heaven in a bowl.
Snap the ends of your asparagus and lay them out in a roasting tin. Bruise the garlic with your palm and pop it in too. Drizzle with the coconut oil and lemon juice and sprinkle with salt. Roast at 200’C for 10-12 minutes.
While thats cooking, divide the quinoa into two bowls and toss in the rocket.
Toast your pumpkin seeds in a dry pan until they’re plump and flavourful. Set them aside on a plate and leave the pan on.
Add a little coconut oil to the pan, then start frying your eggs.
When the lemony asparagus is done, arrange it in the bowl.
Cook the eggs to your liking and then pop each one on top of the asparagus, top it with half an avocado each and scatter the toasted pumpkin seeds all over. Sprinkle with salt and pepper and enjoy!