Green quinoa with sesame eggs

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.


Serves : 4

    • 1cup (200g) quinoa, soaked and rinsed
    • 2 cups (500ml) bone broth (or water)
    • 8 eggs at room temperature
    • 1 tbsp coconut oil
    • 2 clove garlic, crushed*
    • 2 red chili, chopped (frozen or fresh)
    • 4 cups (160g) thinly sliced kale
    • 4 cups (180g) firmly packed thinly sliced silver beet
    • 2 tbsp lemon juice
    • ½ cup finely chopped fresh flat-leaf parsley
    • 2 tbsp white sesame seeds
    • 2 tbsP black sesame seed
    • 1 tsp see salt


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



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