Quinoa with brown rice, poached egg and asparagus

ingredients

• • 400 gram packet Birds Eye SteamFresh Plus Quinoa with Brown Rice
  • 1 bunch asparagus
  • 2 eggs
  • 1/4 cup sour cream
  • 1 tablespoon mayonnaise
  • 2 teaspoon water
  • 2 teaspoon chopped fresh parsley
  • 1 teaspoon snipped chives
  • 2 teaspoon white wine vinegar
  • 1/2 small clove garlic, crushed
  • rocket, for garnish

method

• • 1

    Cook Birds Eye Quinoa with Brown Rice following packet directions.

  • 2

    Meanwhile, chargrill or panfry asparagus for 1-2 minutes or until just tender.

  • 3

    Poach eggs in simmering water for approximately 3 minutes or cooked to your liking.

  • 4

    Combine sour cream, mayonnaise, water, herbs, vinegar and garlic, season to taste and ‘loosen’ with a little extra water if a thinner dressing is required.

  • 5

    Spoon Birds Eye Quinoa with Brown Rice on serving plates, top with asparagus and a spoonful of dressing. Top with poached egg, season with extra pepper. Garnish with rocket and serve.