Sicilian Quinoa Bowl with Poached Egg
Ingredients
70g quinoa
200ml vegetable stock
1tbsp capers
1 anchovy chopped
A handful of mint leaves
A handful of parsley leaves
30ml olive oil
1tbsp red wine vinegar
1 roasted red pepper (jar), chopped
1 celery stalks, chopped
30g black pitted olives, halved
100g cherry tomatoes, halved
15g toasted pine nuts
4 eggs
Method
1. Put the quinoa in a pan and pour over the vegetable stock.
2. Bring to the boil over a medium heat, then turn the heat down to low, cover and leave to simmer for 15 minutes until the quinoa is tender.
3. Leave the lid on and allow it to steam for a further 5 minutes.
4. Transfer to a large bowl.
5. Place the capers, anchovy, herbs, oils and vinegar in a food processor and pulse lightly to combine.
6. Add the remaining ingredients and mix gently.
7. Meanwhile poach the eggs
8. Serve the quinoa on plates, pour over the dressing and toss to coat and top with the poached eggs
