- 240 g quinoa, rinsed and drained
- 1/2 red onion, very finely chopped
- 1 yellow pepper, diced
- 300 g cherry tomatoes, halved
- a few sprigs coriander, finely chopped
- 1 lime, juiced
- 1 tbsp sunflower oil
- 4 medium eggs
- 30 g rocket leaves
- 300 g cottage cheese
- freshly ground black pepper
Put the quinoa in a saucepan with 720 ml cold water. Bring to the boil, then reduce the heat and simmer for 20 minutes or until all the water has been absorbed and the quinoa is cooked.
While the quinoa is cooking, put the onion, pepper, tomatoes, coriander and lime juice in a mixing bowl. Season with salt and pepper, stir well, then leave to macerate.
When the quinoa is ready, leave it to cool a little while you fry the eggs. Heat the sunflower oil in a large non-stick frying pan. Break in the eggs and fry gently until the whites have set, but the yolks are still soft. Season generously with salt and pepper.
Toss the quinoa and rocket with the macerated vegetables and divide between four plates. Top each one with a fried egg and serve the cottage cheese in little pots on the side.