Grains and Greens Bowl with fried egg and tahini yoghurt

5 1 ratings
Total time 20 mins
10 mins preparation time
10 mins cooking time

This nourishing bowl is the kind of dish that you can pull together from odds and ends that have been hiding in the cupboard and fridge. It’s super speedy to cook and incredibly versatile - you can switch in your favourite ingredients. Gluten-free.

by Eva Humphries @wholefwarrior

Ingredients

2 portion(s)
100 g
of quinoa, cooked according to packet instructions or use a pre-cooked pouch
50 g
of frozen edamame
 ½ 
tin of chickpeas
3 
spring onions, sliced
2 
cloves of garlic, crushed
1 
large bowl of spinach (two handfuls approximately)
1 pinch
of chilli flakes (optional)
2 
eggs
2 tbsp
of greek yogurt
1 tbsp
of tahini
1 
lemon (juice)
sea salt and black pepper to season
oil for cooking
parsley or coriander and sesame seeds for sprinkling on top (optional)

Preparation

Step 1

To make the tahini yogurt dip, combine the tahini, yogurt, lemon juice and a big pinch of sea salt and stir until completely smooth.

Step 2

Line up all of the remaining ingredients.

Step 3

Heat a tablespoon of oil in a frying pan on a high heat.

Step 4

Add the chilli flakes, garlic and spring onion and sizzle for a minute.

Step 5

Tip in the quinoa, chickpeas and edamame, season well with black pepper and sea salt and cook for a further minute.

Step 6

Drizzle in 2-3 tablespoons of tamari and stir well to combine.

Step 7

Tip in the spinach or whatever greens you may be using and cook until wilted, stirring every now and then.

Step 8

Divide the mixture between two bowls and keep warm.

Step 9

Wipe the frying pan with some kitchen paper (because we are saving washing up here), add a splash of oil, return it to a medium heat and crack in the eggs. Fry until the edges start to go crispy and the yolk is still runny, approximately 3-4 minutes.

Step 10

Top the grain and greens bowls with an egg and a generous dollop of tahini yogurt. Eat!

Recipe-ID: UK121

Recipe as PDF

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To make the tahini yogurt dip, combine the tahini, yogurt, lemon juice and a big pinch of sea salt and stir until completely smooth.

Line up all of the remaining ingredients.

Heat a tablespoon of oil in a frying pan on a high heat.

Add the chilli flakes, garlic and spring onion and sizzle for a minute.

Tip in the quinoa, chickpeas and edamame, season well with black pepper and sea salt and cook for a further minute.

Drizzle in 2-3 tablespoons of tamari and stir well to combine.

Tip in the spinach or whatever greens you may be using and cook until wilted, stirring every now and then.

Divide the mixture between two bowls and keep warm.

Wipe the frying pan with some kitchen paper (because we are saving washing up here), add a splash of oil, return it to a medium heat and crack in the eggs. Fry until the edges start to go crispy and the yolk is still runny, approximately 3-4 minutes.

Top the grain and greens bowls with an egg and a generous dollop of tahini yogurt. Eat!

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

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