80g quinoa, rinsed
Handful of baby spinach leaves
½ a fennel bulb, thinly sliced
2 tsp olive oil
Juice of 1 lemon
Salt and black pepper
1½ tbsp tahini
2 carrots, sliced on the diagonal
4 radishes, sliced
1 avocado, pitted and chopped
4 tbsp sauerkraut
2 fried eggs
1 red chilli, deseeded and finely chopped
- Cook the quinoa with a pinch of salt according to the package instructions. Set aside to cool in a large bowl.
- Once cooled, add the spinach leaves and fennel. Drizzle with olive oil, squeeze over the lemon juice and season with salt and pepper. Toss together and divide between two serving bowls.
- Drizzle each bowl with tahini. Add the carrots and radishes on one side, a mound of avocado beside them and a couple of tablespoons of sauerkraut on the other side.
- Top each bowl with a fried egg and scatter with the red chilli. Serve immediately.
Per Serving: 583kcals, 37.4g fat (7.4g saturated), 50.3g carbs (4.7g sugars), 17.1g protein, 15g fibre, 0.283g sodium