Prep time: 5 minutes
Cooking time: 25 minutes
1/3 cup quinoa
1 cup water
1 teaspoon apple cider vinegar
2 organic free range eggs
1/2 cup watercress leaves
1 small avocado, de-stoned and sliced
1 small raw beetroot bulb, washed well and grated
1/2 lemon, squeezed
salt & pepper
For the poached eggs, fill one sauce small saucepan hall full of water. Bring it to the boil over a medium/high heat.
While water is coming to the boil for eggs, add quinoa and 1 cup water to another small saucepan on medium heat. Let the water absorb into the quinoa. Once all the water has been absorbed, the quinoa should be cooked (generally around 12–15 minutes). If the quinoa isn’t completely cooked through, add a little more water.
While the quinoa is cooking, add a teaspoon of apple cider vinegar to your saucepan of boiling water. Turn the heat right down so the water is not even bubbling. Have your eggs cracked into a soup ladle/mug ready to go. Swirl the vinegar water, carefully lower eggs into water and let them do their thing until desired runny-ness! I usually do mine for 5 minutes for a runny yolk.
Quinoa should be cooked. Squeeze fresh lemon over it and sprinkle of salt and pepper, season to taste.
Load up your bowl with quinoa, beetroot, avocado, watercress, topped with poached eggs, followed by a sprinkling of cayenne pepper (optional).