Quinoa Nasi Goreng

This dish, although quite a way from its original construct, does offer a wink and a nod to its namesake and is a healthy, easy and yummy breakfast, lunch or dinner.

1 cup quinoa
5cm knob of ginger, peeled and finely grated
1 clove garlic, crushed
1 red capsicum, white removed and finely diced
2 zucchinis, finely diced
3 free range organic eggs
zest of half a lemon
1 tbsp tamari
1 tbsp olive oil
1 tbsp lemon juice
pinch of cayenne pepper
lemon wedges and baby spinach to serve
salt and pepper to taste
chilli flakes to garnish
{Serves 3}

Cook quinoa in a medium saucepan in 1½ cups of filtered water until it’s soft and has absorbed all the liquid.

Add approximately 3 tbsp water to a frypan on medium heat. Saute ginger, zucchini, capsicum, garlic, lemon zest, cayenne pepper, salt and pepper and tamari. Cook until veggies are just tender, then remove from heat.

Fry eggs to your liking in a medium frypan in a couple of centimetres of water (you can use butter or coconut oil if you prefer).

Once quinoa has slightly cooled, mix through olive oil and lemon juice.

To serve, pack quinoa mix into a portion sized cup and turn out onto a bed of baby spinach. Place one of the fried eggs on top and season in a little salt and pepper and chilli flakes.

Serve with a lemon wedge.