🥗 Quinoa Summertime Bowl

🛒 Ingredients

• ½ cup cooked quinoa (about 90–100 g cooked)
• 2 fresh eggs
• 1 cup mixed greens (spinach/rocket/lettuce)
• 2 tbsp ricotta cheese
• 1 tbsp pesto sauce
• 1 tsp olive oil (optional)
• Salt & black pepper to taste
• Optional toppings: cherry tomatoes, cucumber, avocado, chili flakes, lemon juice

---

👩‍🍳 Method

1️⃣ Cook the Quinoa

• Rinse ¼ cup raw quinoa.
• Cook with ½ cup water.
• Bring to boil, then simmer 12–15 minutes.
• Fluff with a fork and let it cool slightly.

(You can use pre-cooked quinoa to save time.)

---

2️⃣ Poach the Eggs

• Boil water in a saucepan and reduce to a gentle simmer.
• Add 1 tsp vinegar (optional).
• Crack egg into a small bowl.
• Create a gentle swirl in water and slide egg in.
• Cook for 2–3 minutes for soft yolk.
• Remove carefully and repeat for second egg.

Poach the Eggs (Microwave Method)

🥚 You’ll Need

• 1 egg
• ½ cup water
• Microwave-safe mug or bowl
• Small plate (to cover)

👩‍🍳 Method

1. Fill a microwave-safe mug with ½ cup water.
2. Crack the egg gently into the water (make sure it’s fully submerged).
3. Pierce the yolk once with a toothpick (optional, helps prevent bursting).
4. Cover the mug with a small microwave-safe plate.
5. Microwave on medium power (50–70%) for 45–60 seconds.
6. Check doneness:
   • 45 sec → very soft yolk
   • 60 sec → soft-medium yolk
   • 70–80 sec → firmer yolk
7. Let sit in the hot water for 30 seconds.
8. Remove carefully with a spoon and drain on paper towel.

---

3️⃣ Assemble the Bowl

• Add quinoa as the base.
• Layer mixed greens on one side.
• Place poached eggs on top.
• Add ricotta in small spoonfuls.
• Drizzle pesto over the bowl.
• Season with salt, pepper, and optional lemon juice.

---