1 Cup uncooked, rinsed Mount Zero Organic quinoa
1 Lebanese cucumber, chopped
1/2 Cup cherry tomatoes, halved
1/4 Cup fresh parsley, finely chopped
2 Lemon halves
Cracked pepper and Mount Zero Pink Lake salt to taste
4 Eggs, preferably organic and free range
Ingredients
Method
Cook your quinoa like you would rice (boiled on the stove top or in a rice cooker).
Once fluffy, stif through the fresh parsley, cherry tomatoes and cucumber.
Allow them to heat briefly, then drain away the hot water.
Add pepper to taste.
Remove from heat, but leave in the pot to keep warm.
Meanwhile, gently boil your eggs so that they’re soft boiled (approx. 1 min).
Alternatively, if you’re adept at poaching, by all means! Personally, I’m useless at it.
In a bowel, put your quinoa pilaf mixtures and top with two of your soft boiled eggs
Squeeze fresh lemon juice over the top, salt if you need, and voila!
