Quinoa Nasi Goreng

Ingredienti

• 200g / 7.05oz rinsed Quinoa
• 2 tbsp Extra virgin olive oil
• 8 quartered Button mushrooms
• 10 quartered Cherry tomatoes
• 80g / 2.82oz grated Carrot
• 50g / 1.76oz finely shredded Kale leaves
• 100g / 3.53oz Baby spinach
• 1 tbsp chopped Flat-leaf parsley leaves
• 1 tbsp chopped Mint leaves
• 370g / 13.05oz drained Tuna
• 4 large Eggs

Preparazione

1. Put 200g / 7.05oz rinsed Quinoa in a small saucepan with 375ml / 12.68fl oz water and bring to the boil. Reduce the heat, cover, and cook for 12 minutes or until water has evaporated and Quinoa is light and fluffy. Turn off the heat and stand, covered, for 5 minutes. Fluff with a fork.
2. Heat 1 tbsp Extra virgin olive oil in a large frying pan over medium heat. Sauté 8 quartered Button mushrooms, 10 quartered Cherry tomatoes, 80g / 2.82oz grated Carrot, and 50g / 1.76oz finely shredded Kale leaves until soft.
3. Stir in the cooked Quinoa. Add 100g / 3.53oz Baby spinach, 1 tbsp chopped Flat-leaf parsley leaves, and 370g / 13.05oz drained Tuna. Stir until everything is well combined and heated through. Remove from heat and keep warm.
4. Heat remaining 1 tbsp Extra virgin olive oil in a frying pan and gently fry 4 large Eggs until done to your liking.
5. Divide Quinoa mixture among 4 serving bowls, top each with a fried Egg, and serve with a little Hot chilli sauce and Lemon wedges if desired.