Your daily protein intake doesn’t have to come from meat. Quinoa contains all nine essential amino acids we need from food – pair it with an egg for an extra sustaining boost.
Serves 3
200g quinoa
65g chopped kale
1 tbsp organic butter, for frying
3 organic eggs
60g basil pesto
1 avocado, peeled, stone removed and cut into wedges
Juice of ½ lemon
Salt and pepper
Method
1 Cook the quinoa according to the packet directions. Line a bamboo steamer with baking paper and steam the kale over a saucepan of gently simmering water for 10 mins, or until tender. Set aside.
2 Meanwhile, add the butter to a frying pan over a medium heat and fry the eggs until they’re done to your liking.
3 To serve, divide the quinoa, kale and pesto between three bowls. Top with a fried egg, place the avocado on the side and finish with a squeeze of lemon for extra zing. Season to taste.
Recipe from Eat Clean, Green And Vegetarian by Lee Holmes (Murdoch Books, £14.99)