Asparagus Poached Egg Quinoa With Chickpea Sauce
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Total time: 30 minutes
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Serves 4
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10.8 grams of fibre per serving
This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.
INGREDIENTS
100g - Asparagus
4 - Eggs
2 tb - Olive oil
40ml - Rice vinegar
2 cups - Quinoa, cooked
500g - Chickpeas, canned
3 cloves - Garlic, minced
1 lemon - Lemon juice
1 lemon - Lemon zest
A pinch - Salt
200ml - Water (to poach the eggs)
2 tb - Water
UTENSILS
Pot, Blender, Chopping board, Knife
INSTRUCTIONS
1. Add the oil to a pan over medium heat. Stir fry the asparagus in about 1 teaspoon of olive oil for 10 minutes.
2. Simmer water in a pot and add 40ml of vinegar.
3. Break the eggs and gently add them to the water. When the egg whites are cooked, remove them and set them aside.
4. Blend the chickpeas, garlic, lemon and its zest, remaining olive oil, and salt to form a sauce. Add water to achieve the desired consistency.
5. Arrange the asparagus on a plate with the poached egg. Dress with the chickpea sauce.
6. Serve it with quinoa for a complete meal.
NUTRITION INFORMATION (PER SERVING)
1 serving = about 323g
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Energy (kcal)
401.0
Carbs (g)
35.7
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Proteins (g)
18.5
Fats (g)
17.5
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Fibre (g)
10.8
