Poached egg and roast tomato quinoa bowls

Name: Poached egg and roast tomato quinoa bowls
Total time: 35 min
Cuisine: Mediterranean
Ingredients: 100g quinoa; 300g cherry tomatoes; 2 eggs; 100g kale, shredded; 1 lemon, juiced; 1 tsp dried oregano; 1 tbsp olive oil; 1 tsp white wine vinegar; 10g fresh basil

Fluffy quinoa with sweet roast tomatoes, wilted greens and a runny egg. A satisfying savoury brunch bowl.

Time35 min
LevelEasy
Costabout £2.40 a head
Oven200°C (180°C fan)

2 servings

Ingredients

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100 gquinoa
300 gcherry tomatoes
2eggs
100 gkaleshredded
1lemonjuiced
1 tspdried oregano
1 tbspolive oil
1 tspwhite wine vinegar
10 gfresh basil

Method

1
Heat the oven to 200°C (180°C fan). Roast the tomatoes on a tray with half the olive oil and the oregano for 20 minutes, until bursting.
20 min
2
Rinse the quinoa and simmer in plenty of water for 12 minutes. Drain well.
12 min
3
Steam or boil the kale for 3 minutes, then drain.
3 min
4
Bring a pan of water to a gentle simmer with the vinegar. Poach the eggs for 3 minutes.
3 min
5
Toss the quinoa with the kale, lemon juice and remaining oil.
6
Top with the tomatoes, eggs and torn basil.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.