Ingredients
200g regular quinoa, rinsed
2 spring onions, sliced
1 tablespoon lime juice
1 tablespoon avocado oil
1 cup Vitasoy Greek Style Soy Yogurt – Plain
2 teaspoons sumac
1 avocado, cut into quarters
25g baby spinach leaves
2 regular tomatoes or cherry tomatoes cut into wedges
4 eggs, soft boiled
Method
- Put the quinoa and 2 cups (500ml) water in a large saucepan and bring to the boil over medium heat. Cover, reduce the heat to low and simmer for 10-12 minutes or until most of the water has evaporated and the grains are tender. Remove from the heat (drain if required) and transfer to a bowl to cool slightly. Stir in spring onion, lime juice, oil and season to taste.
- In a separate bowl combine yogurt and sumac in a small bowl. Season to taste. Divide quinoa between bowls and top with avocado, spinach, tomatoes and eggs.
Avocado oil can be substituted with olive oil.
