Ingredients
Method
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Quinoa, mixed 2.0 kg
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Pine nuts – roasted 120.0 g
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Corn Cobs, kernels 400.0 g
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Cherry Tomatoes 420.0 g
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Purple cabbage, shredded 300.0 g
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Broccolini – Blanched 450.0 g
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Avocado flesh 300.0 g
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Mung bean sprouts 200.0 g
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Smoked salmon 450.0 g
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Poached Eggs 20.0 x
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Lime wedges
Preparation
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Method
- In a pot bring water to the boil. Add in quinoa mix and allow to simmer until cooked. Stirring frequently.
- Take a small pan and place over low heat. Once pan is warmed toss in the pine nuts and toss until golden and toasted. Remove from pan and set aside. Using the same pan, roast the corn cobs to cook and obtain nice colouring.
- Cut cherry tomatoes. Chiffonade cabbage, blanch broccolini and chop avocado.
- In a mixing bowl, fold the Knorr Japanese Teriyaki Sauce through the KNORR Hollandaise Gluten Free Sauce.
- Poach your eggs ready to serve.
- To assemble, take the bowl and add in the mixed quinoa. Arrange the prepare veg around the bowl adding salmon and halved eggs topped with teriyaki Hollandaise and garnish.
