I love creating recipes. To find inspiration, I borrow tone of books at the library. Here a recipe inspired by the Australian women’s weekly delicious gluten-free food, from Dr Joana McMillan.For once, I haven’t make many modifications.
This recipe is gluten free and can be done without garlic if you’re under a low fodmap diet.
Place quinoa and stock (or water) in a medium saucepan. Bring to the boil. Reduce heat to low-medium and simmer gently for 15 minutes or until most of the stock is absorbed? Remove from heat. Cover and stand for 5 minutes
Meanwhile, cook The eggs in a small saucepan of boiling water for 5 minutes. Remove immediately from pan and cool under cold running water for 30 seconds. Peel.
Heat coconut oil in a medium saucepan over medium heat, add garlic and chili. Cook, stirring for 2 minutes or until fragrant. Add kale and silver beet, stir until wilted. Stir in quinoa and juice, season to taste.
Combine parley, sesame seeds and salt in a small bowl. Roll peeled eggs in sesame mixture
Serve quinoa topped with eggs.
Tips: If you’re using water, add some spices or herbs to flavour