Devices & Accessories
Green quinoa breakfast bowl (Post-natal)
Prep. 15min
Total 35min
4 portions
Ingredients
-
baby asparagus trimmed1 bunch
-
frozen peas100 g
-
frozen edamame beans defrosted and shelled (see Tips)80 g
-
water850 g
-
white quinoa80 g
-
fresh baby spinach leaves20 g
-
zucchini cut into thin strips1
-
spring onions/shallots shredded2
-
eggs poached (see Tips)4
-
soft feta80 g
-
shelled unsalted pistachio nuts chopped30 g
-
dukkah2 tbsp
-
extra virgin olive oil for drizzling
-
micro herbs to serve (optional)
-
lemon or lime, cut into cheeks to serve (optional)1
Difficulty
easy
Nutrition per 1 portion
Protein
21.3 g
Calories
1759.4 kJ /
418.9 kcal
Fat
27.1 g
Fibre
8.6 g
Carbohydrates
18.2 g
Like what you see?
This recipe and more than 100 000 others are waiting for you!
Sign up for free More informationAlso featured in
Wholefood child
88 Recipes
Australia and New Zealand
Australia and New Zealand
You might also like...
Kale, sprouts and red cabbage salad
4 h 35min
Quinoa tabouli
12 h 40min
Abundant breakfast bowl
30min
Smoky beetroot and black bean sliders with soused cucumber
1 h 20min
Avocado whip on seedy spelt bread (Post-natal)
2 h 30min
Coconut and quinoa porridge with toasted almonds
30min
Pumpkin and pomegranate quinoa salad
1 h
Balsamic salmon and zucchini noodles (Thermomix® Spiralizer, using modes)
35min
Spelt and buckwheat tortillas with chilli con carne
1 h 50min
Coconut quinoa with sticky mango
30min
Crunchy quinoa patties with avocado smash
1 h 30min
Zucchini pistachio loaf
1 h 30min