Recipe Detail

Prep 20 mins | Cook 15 mins | Serves 4

These power-packed bowls are great for breakfast, brunch or a light weeknight dinner.

1 cup white quinoa
1 tbs extra virgin olive oil
250g baby kale leaves, trimmed and thickly sliced
3 green onions (shallots), trimmed and thinly sliced
125g baby spinach leaves
4 free-range eggs (at room temperature)
1 medium ripe avocado
1/3 cup roasted almonds, chopped
Micro-herbs and lemon wedges, to serve

STEP 1: Cook quinoa following packet directions. Set aside.

STEP 2: Heat oil in a large non-stick frying pan over medium heat. Add kale and green onions and cook, tossing, for 1 minute. Sprinkle with 1 tbs water, cover and cook for 1-2 minutes until just tender. Toss through spinach and cook until just wilted. Stir through quinoa. Season with salt and pepper.

STEP 3: Meanwhile, boil the eggs in a small saucepan of boiling water for 5 minutes (for soft boiled). Refresh in cold water and peel.

STEP 4: Halve, deseed and peel avocado. Slice avocado lengthways. Spoon spinach and quinoa mixture in 4 serving bowls. Top each with a soft boiled egg and a quarter of the avocado. Sprinkle with almonds and micro-herbs. Serve with lemon wedges.