Breakfast Quinoa Plate
Ingredients
- 1 portion of cooker Quinoa I always add some bouillon and garlic powder to the water for extra flavor
- 1 poached or soft-boiled egg
- Halloumi (thinly sliced and fried) thinly sliced and fried
- marinated cherry tomatoes in olive oil, salt & pepper
- half of an avocado
- mini cucumber (sliced) sliced
- cress (optional) or salad leaves
- (black) salt & chili flakes to taste
- goat cheese Tahini dressing (see below)
- For the goat cheese Tahini dressing:
- 2 slices of Bettina’s goat cheese slices
- 1 tsp Tahini paste
- 1 tbsp olive oil
- ½ tbsp lemon juice depending on how sour you want it
- ½ tsp garlic powder
- ½ tsp pepper
- 4 tbsp of water add to the desired thickness for the dressing
- salt to taste
Instructions
- Cook your Quinoa according to the package instructions and season with chicken stock- and garlic powder. After the Quinoa is cooked, lightly "dry cook" it in a pan with some olive oil. Set this aside.
- Fry your Halloumi slices in some oil until they are crispy and golden brown. Cut your cucumber and tomatoes and lightly season them with olive oil, salt & pepper. Set this is aside.
- Place all the ingredients of your Tahini Goats Cheese dressing in a bowl and whip it up until you have a desired consistency. I like my runny. Place the dressing in the fridge.
- Poach or cook your eggs and place it in some cold water. Then plate up and watch my REEL on how I did! Garnish with some cress, (black) salt and chili flakes (optional) and enjoy!
- If you make my recipes, tag me in them and use #thespicedchickpearecipes. I'd like to see what you made.