Ingredients
60g Quinoa
Gluten free vegetable stock
Quarter of a teaspoon of cajun spice
2 eggs
4 cherry or baby plum tomatoes, washed and quartered
Fresh coriander (optional)
Method
Cook the quinoa according to the packet instructions using the hot vegetable stock in place of plain water.
Drain thoroughly, allow to cool and transfer to a pot with a clip on lid. Mix in the cajun spice using a fork to fluff up the quinoa.
Meanwhile boil the eggs to your liking. I find that 6 minutes 30 seconds keeps the centre of the yolk soft. Immediately run the eggs under cold water to cool quickly, then peel the shells off and cut into quarters.
Gently mix the tomatoes and coriander into the quinoa with a fork.
Put the eggs on the top, put on the lid and keep in the fridge until you are ready to go.
Don't forget to take a fork!!
Don't forget to take a fork!!