1 / 2 cup quinoa 1 table spoon coconut oil 1 clove garlic ( diced ) 1 table spoon almonds ( roughly chopped ) 1 hand full kale ( leafs removed for the stalk and torn into bit size pieces ) 1 small hand full baby spinach 3 slices of halloumi sliced into desired shape and thickness 1 egg 1 / 3 lemon 1 / 2 ripe avocado
SERVES 1 COOKING TIME : 20 mins
SUBSTITUTES :
Halloumi can replaced with 1x Grilled Chicken Breast OR Fried Tempeh
INSTRUCTION : In a medium pot , place the quinoa and cover with water . Cook the quinoa till it ' s al
dente ( to bite ) approximately 10-15mins . Drain and set aside .
In a separate pot place the eggs in water till just covered . bring to the boil and set the timer for 3 minutes . Remove from the water and run under a cool tap , peel and set the eggs aside .
In your other pan , place your halloumi in and turn once it become golden and soft , add your peeled egg to this also . Turn also as the colour goes golden . I cook it twice because I love the crispy texture , but the middle of the egg is still soft egg . You could also poach or fry the egg , its up to you .
Arrange your bowl , green mix on the bottom egg and halloumi , I serve mine with a wedge of lemon and avocado on the side .