Breakfast quinoa with poached eggs, chilli and spring onions


A really healthy breakfast or brunch option full of flavour and nutrition. And, super easy to make.

Serves 1


70g quinoa 

2 large organic eggs

2 spring onions, finely chopped 

1 clove of garlic, finely sliced

½ red chilli or a pinch of chilli flakes 

1 tbsp of sesame seeds, toasted 

1 tbsp chopped chives/parsley 

Squeeze of lemon to taste 

A drizzle of olive oil 

Sea salt and pepper


  • Wash and rinse the quinoa thoroughly (to remove the bitter taste).

  • Place in a pan, cover with the water and stock and bring to the boil. Turn down and simmer for 15 minutes (the grains will double in size).

  • Drain. Mix with the spring onions, garlic, chilli, sesame seeds, herbs and seasoning.

  • To make the perfect softly poached egg - break the egg into a small bowl and have a slotted spoon at the ready. Bring a pan of water to the boil and add 1tbsp white wine vinegar. When you are ready, using a fork, swirl the water to make a whirlpool then drop the egg into the water. Turn down the heat so that the water is gently simmering (otherwise the eggs will break up!). Poach for exactly 2 minutes, remove with a slotted spoon and drain on some kitchen paper to remove any excess water.

  • To serve, spoon the quinoa into salad bowls, place the poached eggs on the top and sprinkle with a squeeze of lemon juice and little olive oil.