25 mins

Serves 1


1/2 cup quinoa
1/2 tbsp of oil of choice (olive, coconut, rice bran)
1 clove garlic (crushed)
1 tbsp almonds (roughly chopped)
1 hand full kale (leaves removed from the stalk and torn into bit size pieces)
1 handful washed baby spinach
1 -2 eggs, soft boiled for 5 minutes, sliced in half
1 tbs. turmeric cashew cheese (or goats cheese or grilled haloumi)
1 tbsp chopped spring onion
1 tsp pepitas
1 lemon wedge
1/2 ripe avocado, sliced into 4 wedges


  1. Place the quinoa in a medium pot and cover with water and a lid. Cook the quinoa until al dente (‘to bite’) approximately 10-15mins. Leave in the pot with a lid on until needed.
  2. In a separate pot place the egg(s) in boiling water and set the timer for 5 minutes. Remove from the water and run under a cool tap, peel and set aside.
  3. Place oil in the frying pan over medium heat, add the almonds and garlic and cook stirring until the almonds start to get a light colour. Set aside.
  4. Add the cooked quinoa and some salt to the pan.
  5. Add the kale and spinach and sauté in the pan till just soft, you want it to just start to pop in green colour. Turn off heat.
  6. Mix through the garlic and almonds.
  7. Arrange your bowl, quinoa and greens mix on the bottom egg, avocado, cashew cheese on top then finish with spring onions, pepitas and the wedge of lemon. Season to taste.