This dish I just made looked so good, I decided to share it with the world. I have been advised by my naturopath in New Zealand to eat heaps of brocolli for its cancer-fighting properties. Also, half my plate should be filled with greens, two meals a day. Today I did well with this dish.
1 egg, organic and free roaming obviously!!!
Quinoa, 1/4 cup (it roughly triples when cooked, so 1/4 cup dry quinoa makes about 3/4 cup when cooked)
turmeric, 1/2 tsp
salt, to taste
Brocolli, as much as you like
Seeds, I used pumpkin, sunflower and sesame seeds, enough to cover the bottom of a small frying pan
Cucumber, as much as you like, I used about 4 thick left-over slices
Capsicum, as much as you like, I used about 4 left-over slices
Olive oil, extra virgin & cold pressed, a dash
Tamari soy sauce, strong and gluten-free (Lima is the brand I use)
Boil the egg. I experimented and found that if you put the egg in cold water and then bring it to a boil, it takes 6 minutes to cook it until the yolk is firm-ish. It saves about 2 minutes of boiling, when doing it this way.
Bring the quinoa to a boil, using twice the amount of water to the amount of quinoa. Add the turmeric and salt to the water while cooking the quinoa. Boil for about ten minutes or until the water has evaporated and the quinoa has sprouted little tails.
Put the brocolli in a pot and cover with a bit of water. Only just covering the brocolli. Bring to a boil and only boil for a minute or two.
Chop/slice the cucumber and capsicum.
Toast the seeds for a minute or so, adding the sesame seeds last.
Arrange the brocolli, cucumber & capsicum, quinoa and egg on a plate, cover with the seeds and drizzle some olive oil and a bit of tamari sauce on top. Sprinkle a bit of salt on the egg if you like your egg salty like I do.