Name: Quinoa with brown rice, poached egg and asparagus
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: 400 gram packet Birds Eye SteamFresh Plus Quinoa with Brown Rice; 1 bunch asparagus; 2 eggs; 1/4 cup sour cream; 1 tablespoon mayonnaise; 2 teaspoon water; 2 teaspoon chopped fresh parsley; 1 teaspoon snipped chives; 2 teaspoon white wine vinegar; 1/2 small clove garlic, crushed; rocket, for garnish

Quinoa with brown rice, poached egg and asparagus

A perfect combination of grains, asparagus and poached eggs for a delicious breakfast or brunch treat

Serves 2

Prep

10M

Cook

10M

Total

20M

Ingredients

400 gram packet Birds Eye SteamFresh Plus Quinoa with Brown Rice

1 bunch asparagus

2 eggs

1/4 cup sour cream

1 tablespoon mayonnaise

2 teaspoon water

2 teaspoon chopped fresh parsley

1 teaspoon snipped chives

2 teaspoon white wine vinegar

1/2 small clove garlic, crushed

rocket, for garnish

Method

1.Cook Birds Eye Quinoa with Brown Rice following packet directions.

2.Meanwhile, chargrill or panfry asparagus for 1-2 minutes or until just tender.

3.Poach eggs in simmering water for approximately 3 minutes or cooked to your liking.

4.Combine sour cream, mayonnaise, water, herbs, vinegar and garlic, season to taste and ‘loosen’ with a little extra water if a thinner dressing is required.

5.Spoon Birds Eye Quinoa with Brown Rice on serving plates, top with asparagus and a spoonful of dressing. Top with poached egg, season with extra pepper. Garnish with rocket and serve.

Women's Weekly Food