This recipe couldn't be simpler and makes a healthy choice for lunch or dinner as it's low in saturated fat and gives you 2 of your 5-a-day!
Healthy2 of your 5 a day
- Serves2
- CourseMain meal
- Prepare10 mins
- Cook10 mins
- Total time20 mins
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Ingredients
- ½ tbsp olive oil
- 1 medium free range egg, beaten
- 240g pouch Seeds Of Change Organic Quinoa & Wholegrain Rice
- 400g can essential Waitrose Chickpeas, drained and rinsed
- 2 tomatoes, roughly chopped
- 2 tsp harissa paste
- 1 ripe baby avocado, skinned and diced
- 2 salad onions, chopped
- ½ juice of lime
- 2 tbsp coriander
Method
Heat a splash of oil in a large frying pan. Add the egg and cook for a minute, scrambling until set. Tip out onto a plate.
Add a splash more oil to the pan and stir-fry the quinoa and rice mix, chickpeas, tomatoes and harissa paste for 4–5 minutes until piping hot. Stir the cooked egg back in.
Meanwhile, roughly mash together the avocado, salad onion, lime juice and 1 tsp olive oil.
Divide the spicy grain and egg mixture between two bowls. Spoon the mashed avocado on top, scatter with coriander leaves and serve warm.
Cook’s tip
Save any leftover grain and egg mix to make a hash for breakfast or lunch. Simply serve alongside cold cuts, green leafy salad or your favourite grilled meat or fish.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 1,806kJ/ 431kcals |
---|---|
Fat | 21g |
Saturated Fat | 4.2g |
Carbohydrates | 44.2g |
Sugars | 5.3g |
Fibre | 10.2g |
Protein | 16.3g |
Salt | 0.7g |
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