INGREDIENTS

• 2 handfuls chopped spinach

• 2 handfuls chopped kale

• 1 white onion

• 100g quinoa

• 250ml vegetable stock

• 1 tsp chilli flakes

• 2 garlic cloves

• 2 tblsp lemon juice

• 4 free range eggs

• Olive oil

• 2 tblsp white sesame seeds

• 1 tblsp balsamic vinegar

• 2 tblsp sunflower seeds

• 1 tblsp flaked almonds

• Sriracha

• 2 tsp thyme

• Black pepper and salt

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METHOD

1. Cook the quinoa according to the package, normally, in a pot on the stove with 2 cups hot water for about 15 minutes, keep an eye on it, because you want the water to be absorbed/evaporate, but not the quinoa to burn, so might have to add a little bit more water while its cooking

2. Once cooked, turn the heat off add the vegetable stock mixed in with hot water and cooked set aside

3.  Add the eggs to a pot with warm water, bring to the boil and allow to boil for 5 minutes, then drain under cold water and peel the shells offs, rinse them once more as some eggshells stick to them

4. In a large pan, fry the onion with a drop of olive oil for 5 minutes, then add the crushed garlic and chilli flakes and cook for a further 2 minutes

5. Add the chopped kale, thyme, black pepper and balsamic vinegar and mix well, and cook until wilted, only about 1 minute, then add the quinoa with the veg stock and mix well

6. Next add the chopped spinach, and turn off the heat, allow it to wilt with the heat of the food in the pan, add the lemon juice, nuts and seeds (saving some for the top)

7. Serve the mixture out into a large bowl, chop the eggs into pieces and gently mix into the bowl, top with a sprinkling of sriracha, nuts, seeds and black pepper

8. Serve warm and enjoy!