Ingredients
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.