Preparation time is 10minutes
Cook time is 15minutes
Total time is 25minutes
Serve is for 4 people
Estimated cost per serve is 13.67 dollar
Difficulty level: 3 out of 4
10 Ingredients
Number of servings
4
- 150grams brussels sprouts (thinly sliced)
- 150grams snow peas (halved lengthways)
- 2 bunch broccolini (cut into thirds)
- Sambal oelek
- 1tablespoons olive oil
- 400grams no added salt chickpeas,rinsed (drained)
- 1 cup quinoa (rinsed)
- 400grams mushrooms (sliced)
- 1/2 cup gluten-free salt-reduced vegetable stock
- 4 free range eggs
Method
Step 1 of 3
Rinse quinoa and place into a saucepan with 2 cups water over high heat. Bring to the boil, reduce heat to medium, stir and cover. Cook for 10 minutes or until tender. Remove from heat and stand, covered. Drain and fluff with a fork to separate grains.
Step 2 of 3
Meanwhile, heat half the oil in a frying pan over medium-high heat. Add mushrooms and cook for 10 minutes or until golden. Transfer to a bowl. Add broccolini, snow peas, sprouts, chickpeas and stock. Bring mixture to the boil. Reduce heat and simmer for 2 minutes. Return mushrooms to pan. Season to taste.
Step 3 of 3
Meanwhile, heat remaining oil in a non-stick frying pan. Crack eggs into pan and cook for 2 minutes or until whites are just set. Cover pan and cook for 1 minute to set yolks. To serve, spoon quinoa onto plates, top with vegetables, an egg and sambal oelek, if using.
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