1. Soft Boil Eggs

   Bring eggs and water to a boil over high heat. Reduce heat; simmer for 4 minutes.

   • 950 ml , to heat Water
   • 8 Whole Eggs
2. Ice & Peel Eggs

   Add ice and water to small bowl. Remove eggs from heat; add to prepared ice bath. Cool for 90 seconds. Carefully, peel eggs; cut in half. Season.

   • 8 Whole Eggs
   • 430 g Ice
   • 470 ml , cold Water
   • 1 tsp Salt
   • 1/2 tsp Black Pepper
3. Flavour & Boil Quinoa

   Combine all ingredients in large pot & bring to a boil.

   • 1 , smashed Garlic Clove
   • 2 sprigs Fresh Thyme
   • 1/2 tsp Salt
   • 110 g Red Quinoa
   • 310 ml Water
4. Cover & Simmer Quinoa

   Reduce heat & simmer, covered, for 15 minutes. Remove garlic & thyme. Fluff with a fork.

   • 110 g Red Quinoa
5. Chop Veggies

   Prepare ingredients.

   • 1 bunch , de-stemmed, chopped Kale
   • 1/2 , sliced Yellow Onion
   • 60 g Dried Apricot
   • 35 g Dry Roasted Unsalted Almonds
6. Cook Kale

   Set pan to high heat for 2 minutes. Add oil. Cook onions for 3 minutes. Add kale & apricots. Cook for 1 minute. Add stock, cover & cook for 1 minute.

   • 1 bunch , chopped Kale
   • 60 g Dried Apricot
   • 2 Tbsp Olive Oil
   • 1/2 , sliced Yellow Onion
   • 120 ml , or chicken stock Vegetable Stock
7. Season Kale

   Add ingredients to pan with kale. Stir to combine.

   • 35 g Dry Roasted Unsalted Almonds
   • 1/2 , juiced Lemon
   • 1/2 tsp Salt
   • 1 pinch Black Pepper
8. Combine Eggs and Kale

   Serve over Quinoa. Enjoy!

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Garlic

Prawns

Roasted Chicken

Drumsticks

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Rice Bowl

Creamy Chicken

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Gluten Free

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By Innit Culinary Team