Spinach is a source of vitamin E, an antioxidant and it also is needed for the skin, nerves and muscles. Eggs are a fabulous food, not many foods provide vitamin D but eggs contain vitamin D and it helps our bodies to absorb calcium which helps to keep our bones and teeth strong.
2 packs of HECK Super Greens Balls
1 250g pack of cooked red and white quinoa
100g cherry tomatoes cut into halves
100g fresh spinach
20ml red wine vinegar
Cracked black pepper
½ small red onion finely sliced
4 medium free range eggs
2 tablespoons of light olive oil
Handful of pea shoots
Preparation time – 15 minutes
Cooking time – 13 minutes
Open the 250g pack of cooked quinoa and decant into microwavable bowl. Add the cherry tomatoes, the spinach, red onion, red wine vinegar, olive oil and a few twists of black pepper and gently mix together.
Cover the bowl in cling film and microwave for 2 minutes on full power, then remove from the microwave and set aside ready to serve.
Cooking of the HECK Super Greens Balls
Place the Heck Super Greens Balls onto a grill tray and lightly brush with the light olive oil. Then grill for 10 minutes turning halfway through until golden brown and cooked through.
Poaching of the eggs
Bring a large pan of water to the boil with a splash of vinegar. Add the eggs one at a time to the water and turn the heat down to a simmer and poach the eggs for 1 minute 30 second till the egg sets, but the yolk is still runny.
Remove the eggs one at a time with a slotted spoon and drain onto a plate, add a few twists of black pepper ready to serve.
Take the warm wilted quinoa salad and equally share on four warm plates.
Place four Super Green Balls onto the salad finally adding a poached egg to each plate.
Sprinkle with a few peas shoots and serve.