Name: Lucy Meck's quinoa scrambled eggs
Prep time: 10 min
Cook time: 5 min
Yield: 2
Ingredients: 80g quinoa (red, white or mixed), rinsed; 2 tsp olive oil; 4 spring onions or ½ red onion, thinly sliced; 1 small red pepper, diced; 5 medium British Lion eggs, beaten; 2 tbsp roughly chopped basil, parsley, dill or coriander; 150g cherry tomatoes, quartered; 1 small ripe avocado, diced; Lemon, to serve.

Serves: 2
Prep: 10 mins
Cook: 5 mins

Ingredients

80g quinoa (red, white or mixed), rinsed
2 tsp olive oil
4 spring onions or ½ red onion, thinly sliced
1 small red pepper, diced
5 medium British Lion eggs, beaten
2 tbsp roughly chopped basil, parsley, dill or coriander
150g cherry tomatoes, quartered
1 small ripe avocado, diced
Lemon, to serve.

Method

Cook quinoa according to pack instructions, drain well.
Heat oil in a large frying pan, add onions and pepper and cook for 2-3 minutes, add the eggs and cook over a medium heat, stirring until about half cooked. Add in the quinoa and herbs, season and cook for a further minute until the eggs are cooked through.
Toss together the tomatoes and avocado with a squeeze of lemon juice. Spoon the quinoa scramble onto plates, top with the salsa and serve.