Zoodles with Quinoa & Poached Egg
Gluten Free | Vegetarian | Quick | Dairy Free
Serves 2
Prep Time15 Mins
Cooking Time10 Mins
347
kCal
15g
Fats
38g
Carbs
15g
Protein
Ingredients
1 ½ cup (280g) cooked quinoa
1 tbsp. coconut oil
2 garlic cloves, crushed
2 medium zucchinis, spiralized
12 cherry tomatoes, halved
1 tsp. oregano or mixed herbs
2 medium poached eggs chilli flakes, to taste
Method
Instructions:
Divide the cooked quinoa onto 2 plates.
Heat half the oil in a pan on medium heat. Sauté the garlic for 1-2 mins then add the zucchini noodles (zoodles), cook for another 3-4 mins stirring often.
Towards the end of cooking, season with salt and pepper and herbs. Add the zoodles onto the plates.
On the same pan, heat the other half of the oil and cook the cherry tomatoes for 2-3 mins. Season with salt, pepper and oregano. Add to the quinoa and zoodles.
To serve, top the zoodles with a poached egg and season with chilli flakes and freshly ground black pepper.
1 ½ cup (280g) cooked quinoa
1 tbsp. coconut oil
2 garlic cloves, crushed
2 medium zucchinis, spiralized
12 cherry tomatoes, halved
1 tsp. oregano or mixed herbs
2 medium poached eggs chilli flakes, to taste
Instructions:
Divide the cooked quinoa onto 2 plates.
Heat half the oil in a pan on medium heat. Sauté the garlic for 1-2 mins then add the zucchini noodles (zoodles), cook for another 3-4 mins stirring often.
Towards the end of cooking, season with salt and pepper and herbs. Add the zoodles onto the plates.
On the same pan, heat the other half of the oil and cook the cherry tomatoes for 2-3 mins. Season with salt, pepper and oregano. Add to the quinoa and zoodles.
To serve, top the zoodles with a poached egg and season with chilli flakes and freshly ground black pepper.