Serves 1

Prep time 35 mins


½ cup Quinoa
1 or 2 eggs
1 tbsp. coconut Oil
Handful kale, leaves removed and torn into bite-sized pieces
1 clove garlic finely chopped
1 tbsp. almonds Roughly Chopped
Salt and pepper
Handful of cavolo nero, leaves removed and torn into bite-sized pieces.
40g feta cheese crumbled
Lime wedge

for the Tahini ginger dressing

1 tbsp brown rice wine vinegar
1 tbsp lemon juice
2 tbsp grapeseed oil or other neutral flavored oil
1 tbsp tamari
1 tbsp hulled tahini
1 tbsp honey
1 tsp finely grated ginger


Place the quinoa in a medium sauce pan and cover with water. Bring to the boil then reduce the heat and simmer for 10-15min or until it’s al dente and fluffy. Drain and set aside.

Bring the water up to boil, then lower it to a rapid simmer. Add the egg to the pot, and then begin timing. If you you’re just cooking one or two eggs, five minutes is perfect for a runny yolk, or cook as-long as seven min for a more firmly set, but still spoon-able yolk, then peel and set aside.
Melt the coconut oil in one pan over low heat, add the garlic and almonds and cook until the almonds become lightly golden. Stir in the cooked quinoa and season with salt and pepper. Add the kale and cavolo nero and sauté until wilted, but still a vibrant green. Remove from the heat and pile the mixture onto a plate or into a deep open bowl.

Add the egg and crumbled feta, garnish with sprouts, squeeze of lime, tahini ginger dressing and chilli oil (optional).

for the Tahini ginger dressing

Blitz ingredients in a small food processor until smooth and season to taste.