Tuesday, 20 August 2013

Quinoa with Edamame, Courgette, Parmesan, and Egg

This was a really easy and interesting supper. I loved the textures and flavours of the combination of everything. I added in courgette as I have so many of them, that basically they are being added to everything and anything!

Quinoa with Edamame, Courgette, Parmesan, and Egg (adapted from These Peas Are Hollow) 
(Serves 1)

60g quinoa
75g puy lentils, ready cooked
50g edamame
1 large egg
2 tsp oil
salt and pepper
1/2 avocado, peeled, pitted, and cut into chunks

Bring a pan of water to the boil and cook the quinoa according to packet instructions. Adding the lentils and edamame for the last 5 mins. Drain.

Meanwhile, bring a pan of water to the boil for your egg and fry the courgette until brown.

Tip the quinoa, lentils, courgette and edamame into a bowl, toss with one tsp of olive oil and season with salt and pepper. 

Poach your egg until done to your liking. Sprinkle the avocado and cheese over the quinoa and top with the hot poached egg. Serve.

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