Quinoa tabbouleh with poached eggs

White quinoa is the most common variety, but red quinoa is also available and has a nuttier flavour. They can be used interchangeably. Quinoa is a fabulous alternative to grains and is gluten-free.

Fresh from the garden: basil, parsley, lemons, mint, cucumbers, tomatoes
Recipe source: Melissa
Serves: 4 or 24 tastes 

What to do:

• Toast quinoa in a stockpot over gentle heat, stirring frequently until fragrant for about 6 minutes. Add the water and 1 teaspoon salt and bring to a boil. Reduce heat to medium-low, cover, and simmer until grains are tender, about 15 minutes. Remove from heat and let stand, covered, for 10 minutes, then fluff with a fork and let cool to room temperature.
• Wash, spin dry and pick the leaves from the stems of the herbs and coarsely chop.
• Zest one lemon then cut both lemons and squeeze through the citrus juicer to yield about 4 tablespoons juice.
• Peel the cucumber, cut in half lengthways and scrape out the seeds with the teaspoon. Wash the tomatoes and wipe dry, then cut the cucumber and the tomatoes into small dice about ½cm square.
• Add all the ingredients to the large bowl, measure the olive oil and pour into the bowl, mixing thoroughly to combine.
• Meanwhile, to poach eggs, fill the medium sized frying pan 5cm deep with water and bring to a simmer. Carefully crack an egg into a small bowl without breaking it and then gently slide into the water one at a time until all four are in the water. Let the pan sit for 4 minutes at a bare simmer.
• Divide the tabbouleh amongst serving bowls and using the slotted spoon, scoop up an egg, drain it quickly on a clean tea towel and pop on top of each bowl. Sprinkle with salt and serve!