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
chili flakes, to taste
Preparation
Step 1
Divide the cooked quinoa onto 2 plates.
Step 2
Heat half the oil in a pan on medium heat. Sauté the garlic for 1-2 minutes then add the zucchini noodles (zoodles), cook for another 3-4 minutes stirring often. Towards the end of cooking, season with salt and pepper and herbs. Add the zoodles onto the plates.
Step 3
On the same pan, heat the other half of the oil and cook the cherry tomatoes for 2-3 minutes. Season with salt, pepper and oregano. Add to the quinoa and zoodles.
Step 4
To serve, top the zoodles with a poached egg and season with chili flakes and freshly ground black pepper.
Nutritional information (per serving)
Kcal
347
Fats (g)
15
Carbs (g)
38
Protein (g)
15
Fiber (g)
