1 Cup Quinoa
1/2 Ripe Avocado
1 Teaspoon Tamari
1 Tablespoons Tahini
1 Teaspoon Avocado Oil
1 Clove Garlic
1 Handful Spinach or Kale, wilted
1 Tablespoon Nutritional Yeast
1 Teaspoon Fresh Lemon Juice
1/2 Teaspoon Organic Biona Wasabi Paste, Optional
1 Boiled, Poached or Coconut Oil Fried Egg
Chopped Nuts of Choice
Start by cooking the quinoa in water, bringing to the boil and then reducing the heat to then simmer for around 15-25 minutes. When the quinoa is no longer white in the middle but almost clear, drain and rinse with cold water.
Ensure there is not to much residual water in the quinoa and transfer to a bowl. Add the tahini, soft avocado, tamari, avocado oil and crushed garlic. Mash with a fork until the avocado has dispersed. You can do this, alternatively, but placing all ingredients bar the quinoa into a food processor and making a more pourable cream out of the ingredients, for a smoother texture. Add the lemon juice and nutritional yeast, then wilt or sear the kale or spinach in a frying pan for 2-3 minutes. Add this to the quinoa and then poach, fry or boil your egg. I enjoy this dish cold, so poach the egg quickly at then end. If you prefer your egg boiled, boil once you have taken the quinoa off the heat and it should be ready just in time for you finishing the avocado tahini cream.
Top with nutritious nuts and seeds.
+ If you have any leftover, store in the fridge and take for lunch another day, with added vegetables and protein of choice.
Recipe by Danielle Copperman.