Preparation time is 5minutes
Cook time is 30minutes
Total time is 35minutes
Serve is for 4 people
Difficulty level: 3 out of 4
11 Ingredients
Number of servings
4
- 300grams cauliflower florets
- 1/2 cup coriander sprigs (plus extra for garnish)
- 1 leek, trimmed and sliced
- 400grams sweet potato, diced
- 400grams can chickpeas, drained, rinsed
- 2tablespoons lemon juice
- 1 cup quinoa
- 2teaspoons cumin seeds
- 1tablespoons olive oil
- 4 eggs
- 1 clove garlic, crushed
Nutrition per serving
2160kJ / 515Cal
2160 Kilojoules or 515 Calories
25% of daily energy intake*
Protein
22.0grams
Fat
13.4grams
Carbs
57.8grams
Sugars
8.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Place quinoa into a saucepan with 2 cups water. Bring to the boil over medium-high heat. Reduce heat until simmering, then partially cover and cook for 30 minutes or until tender. Remove from heat and cover. Set aside.
Step 2 of 5
Meanwhile, heat oil in a frying pan over medium heat. Add cumin, garlic and chickpeas and cook, stirring frequently, for 5 minutes or until golden. Transfer to a large bowl.
Step 3 of 5
Add leek, sweet potato and cauliflower to pan. Stir in 1 cup boiling water, scraping base of pan to incorporate pan juices. Cover and cook for 5 minutes or until vegetables are just tender and water has been absorbed.
Step 4 of 5
Meanwhile, place eggs in a small saucepan and cover with cold water. Stir over medium heat until water comes to the boil. Reduce heat to low. Simmer for 4 minutes. Drain and refresh in cold water.
Step 5 of 5
Fluff quinoa with a fork. Add to bowl with chickpeas, coriander and lemon juice and combine. Add cooked veggies and fold through. Divide between bowls. Peel eggs and halve. Serve quinoa with eggs and extra coriander.
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