Zoodles with Quinoa & Poached Egg
You may have seen my love for zoodles, aka zucchini noodles, in my other posts, as they’re an excellent healthy food swap for pasta.But how about using them as a way to get more veggies into your breakfast? Enter this recipe.
Ingredients
- 1 ½ cup cooked quinoa
- 1 tbsp coconut oil
- 2 cloves garlic, crushed
- 2 medium sized zucchinis, spiralized
- 12 cherry tomatoes, halved
- 1 tsp oregano or mixed herbs
- 2 medium sized eggs, poached
- 1 sprinkle chilli flakes to taste
Instructions
- Divide the cooked quinoa onto 2 plates.
- Heat half the oil in a pan on medium heat. Sauté the garlic for 1-2 mins then add the zucchini noodles (zoodles), cook for another 3-4 mins stirring often. Towards the end of cooking, season with salt and pepper and herbs. Add the zoodles onto the plates.
- On the same pan, heat the other half of the oil and cook the cherry tomatoes for2-3 mins. Season with salt, pepper and oregano. Add to the quinoa and zoodles.
- To serve, top the zoodles with a poached egg and season with chlli flakes and freshly ground black pepper.
Did you make this recipe? Tell me what you thought in the comments below.
Track this new habit:
By making this recipe, you’re creating a healthier you! Be sure to check off this healthy habit in your Daily 9 Healthy Habits Tracker (download yours for free here).
