Velvet Magazine April 2017

Seasonal Spring Salad:
Spicy Wholegrain Bowl
with Tomato & Avocado
1. 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.
2. 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.
3. Meanwhile, roughly mash together the avocado,
salad onion, lime juice and 1 tsp olive oil.
4. Divide the spicy grain and egg mixture between
two bowls. Spoon the mashed avocado on top,
scatter with coriander leaves and serve warm.
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
• 1–2 tsp harissa paste
• 1 ripe baby avocado, skinned and
diced
• 2 salad onions, chopped
• Juice of ½ lime
• 2 tbsp coriander leaves
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
Serves 2
Prep 10 mins
Cook 10 mins