Pumpkin quinoa breakfast bowl
Time: 20 minutes
½ cup red quinoa
200 g pumpkin cut into 2cm dice
1./4 tsp smoked paprika
3 tsp extra virgin olive oil
2 tsp white wine vinegar
1/4 tsp dijon mustard
1/4 tbsp fresh chives
4 large eggs
Place quinoa and 1 cup of salted water in a saucepan and bring to boil. Simmer, covered for 15 minutes or until cooked, rest covered for 5 minutes, then fluff with a fork.
At the same time, steam pumpkin for 5 minutes or until just beginning to soften.
Heat a non-stick fry pan over medium heat, add 1 tsp olive oil and cook pumpkin for 5-8 minutes to caramelise, toss with paprika and set aside.
Add eggs to fry pan and cook to your liking.
Whisk together 1tsp olive oil, vinegar and mustard and season with salt and pepper.
Toss quinoa, pumpkin, 2tsp chives and half of the dressing together. Top with eggs, drizzle over remaining dressing and scatter remaining chives.