I feel great when I have a salad like this for breakfast. Use my recipe as a framework and add your own additions if you wish. Leftover roast vegetables would be great, as would some crispy bacon or prosciutto.
Serves: 4
INGREDIENTS
1 cup black quinoa (you could use white quinoa)
2 cups vegetable or chicken stock
4 free-range eggs (can be increased to 2 eggs per person)
150 grams baby kale leaves, rocket or mixed greens
extra-virgin olive oil, for drizzling
1 avocado, cut into slices
3 radishes, cut into wafer thin slices
sauerkraut, allow about ¼ cup per person (I used the Be Nourished brand)
200 grams haloumi cheese
oil for frying
1 lemon, cut into wedges
ground black pepper
To garnish:
micro-greens or sprouts, sesame seeds and fresh mint leaves
METHOD
Rinse the quinoa well under running water using a fine sieve. Place in a saucepan with the stock. Bring to a boil before reducing to a simmer. Cook with a lid slightly ajar for 15–20 minutes until tender and the stock has been absorbed. Let sit for 5 minutes with the lid on.
Bring another saucepan of water to a boil and carefully lower the eggs in. Cook for 6 minutes for soft-boiled eggs. Run under cold water and peel.
Divide the quinoa and greens between 4 bowls or plates. Drizzle with olive oil. Top with the avocado, radish and sauerkraut. Halve the eggs and place on top.
Cut haloumi into 5mm slices. Heat a couple of spoonfuls of oil in a sauté pan over a medium to high heat. Cook the haloumi for 1 minute on each side until golden brown.
Place on top of the salad with lemon wedges for squeezing. Garnish with micro-greens, sesame seeds, fresh mint leaves and a generous grind of black pepper
Kelly Gibney
Kelly Gibney is a food writer, stylist and photographer based in Auckland. For more wholefood recipe inspiration head over to her blog, bonnie delicious.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
![Breakfast Omelettes with Chorizo, Rocket and Bacon-Wrapped Tomatoes]()
RecipeBreakfast Omelettes with Chorizo, Rocket and Bacon-Wrapped Tomatoes
Article by Claire Aldous![Crunchy Quinoa and Spring Onion Patties with Radish, Avo and Kale]()
RecipeCrunchy Quinoa and Spring Onion Patties with Radish, Avo and Kale
Article by Kelly Gibney![Filo Pastry, Haloumi and Spring Vegetable Tarts]()
RecipeFilo Pastry, Haloumi and Spring Vegetable Tarts
Article by Claire Aldous![Middle Eastern Beans with Baked Eggs]()
RecipeMiddle Eastern Beans with Baked Eggs
Article by Kelly Gibney
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.