1 Cup red Quinoa,
1 bunch Asparagus
handful of Spinach,
1 small bunch Parsley
Juice of ½ lemon
large pinch of Chilli flakes to decorate
1. Place the quinoa into a fine-mesh strainer and rinse thoroughly.
2. Then place the quinoa in a saucepan and add 2 cups of water. Bring to a boil.
3. Place a lid on the pan, lower the heat and simmer for 10- 15 minutes or until the water is absorbed and the quinoa is tender. Using a fork fluff the quinoa so it separates.
4. Heat a drizzle of oil in a pan and add the asparagus, turn regularly for about 5 minutes on a high heat adding a large squeeze of lemon, a pinch of salt and pepper.
Meanwhile chop up the parsley and spinach.
When the asparagus is done chop into small chunks and mix together with the quinoa adding the spinach and the parsley.
Meanwhile bring a pan of water to a light simmer. Crack each egg into a small bowl or cup and gently tip into the simmering water and leave for 2\-3 minutes. Remove with a slotted spoon and serve on top of the quinoa.
Sprinkle with dried chilli flakes to finish.
For the Juice (for 1 large glass):
1 piece of ginger
3 sticks of celery
Using a juicer, juice all the fruits and vegetables and enjoy.