Quinoa Benedict
Ingredients
150g Quinola (Red and Pearl)
4 eggs
2 English muffins, sliced in 2
2 tablespoons sunflower seeds (de-husked)
1 avocado
1 canned asparagus or fresh ones
25g butter
Mix cheese of your choice
1 lemon
1 lettuce
PREPARATION
Boil Quinola in water with chicken bouillon cube. Stir in grated cheese and butter, sunflower seeds, seasoning and set aside in warm oven. Toast 4 muffin halves. Poach the 4 eggs.
Now assemble the dish: first on each plate, a toasted muffin half, topped with the Quinola and lettuce, then add the asparagus and the cheese mix. Top with a poached egg and add the avocado.
Now assemble the dish: first on each plate, a toasted muffin half, topped with the Quinola and lettuce, then add the asparagus and the cheese mix. Top with a poached egg and add the avocado.
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