Serves: 2
Ingredients:
6 slices of spicey chorizo, chopped into small pieces
3/4 cup cooked quinoa
6 bok choy leaves, diced
1 cup spinach leaves
1/2 cup broccoli, diced small
2 tsp cumin powder
1 tbsp tamari
2 tbsp olive oil
1/2 lemon
1 clove garlic
1 tomato, sliced
2 eggs
Method:
In a pan, add 1 tbsp coconut oil and add the chorizo. Cook for 1 minute until sizzling.
Add to the pan bok choy, spinach, broccoli, quinoa and cumin powder. Cook for a further 3 minutes, stirring regularly to prevent it sticking to the pan.
Once heated through, remove from the pan and pour over the tamari, olive oil, add in the diced tomato and crush the garlic. Add the juice of the lemon. Then stir everything to combine.
To the empty pan, fry the two eggs. Sprinkle with salt and pepper.
Once cooked, divide the quinoa mix into two bowls, then pop a cooked egg on top of each.
Sprinkle with spring onion, chives and/or some sesame seeds.
Enjoy !
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