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Quinoa Benedict

# Breakfast
# Main Course
Ingredients
  • 150g Quinola (Red and Pearl)

  • 4 eggs

  • 2 English muffins, sliced in 2

  • 2 tablespoons sunflower seeds (de-husked)

  • 1 avocado

  • 1 canned asparagus or fresh ones

  • 25g butter

  • Mix cheese of your choice

  • 1 lemon

  • 1 lettuce

PREPARATION

Boil Quinola in water with chicken bouillon cube. Stir in grated cheese and butter, sunflower seeds, seasoning and set aside in warm oven. Toast 4 muffin halves. Poach the 4 eggs.

Now assemble the dish: first on each plate, a toasted muffin half, topped with the Quinola and lettuce, then add the asparagus and the cheese mix. Top with a poached egg and add the avocado.

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WHERE TO
BUY QUINOA?

You can buy our products throughout the UK, Ireland and France.

Find the easiest way for you.

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