150g quinoa (dry weight)

1 punnet cherry tomatoes

1 punnet exotic mushrooms, eg shiitake, oyster mushrooms or a mix (if you aren’t fond of mushrooms, try roasted cubes of butternut squash or pumpkin)

2 sprigs thyme, leaves only

1 clove garlic, crushed

2 tablespoons tamari

handful of bitter greens (rocket or watercress)

1 tablespoon kimchi or sauerkraut

2 eggs

1 avocado

toasted seeds to garnish

rapeseed oil for cooking

black pepper to season

To cook the quinoa, rinse it in cold water twice, add enough water to cover it by a cm and cook on a medium heat until all of the water has absorbed and the grains are fully cooked and fluffy.
Set aside.
Boil the eggs for around seven minutes and set aside.
Grab a frying pan, add a splash of rapeseed oil and pop it on a medium-high heat.
Slice the mushrooms and add them to the frying pan. Cook for a minute.
Halve the cherry tomatoes and throw them in the frying pan too. Cook for a minute.
Add the garlic and thyme and season everything really well with black pepper.
Stir the quinoa into the cherry tomato/ mushroom mix and allow it to cook for a minute.
Drizzle the tamari over the quinoa mix and stir well.
To serve, divide the quinoa between two bowls.
Peel the eggs, halve and pop them on top of the quinoa.
Add a handful of greens to each bowl, a tablespoon of kimchi or kraut, half an avocado and sprinkle over some toasted seeds.
Season with sea salt and black pepper and enjoy!

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